by Annette Rinehart
(Houston, TX USA)
My mothers family game from the Rheine area of Germany after WWI. This is a recipe that has been handed down and enjoyed for many years. It was meant to stretch the potatoes and cabbage for meals. Usually it is eaten with boiled, baked or fried pork.
6 good siezed potatoes
1 head green cabbage (I have used red to entertain my nieces)
1 onion
3 tblsp butter
1 cup milk
chop all vegetables and put into large pot
cover with water
add 2 tsp salt
boil until potatoes are soft
mash all together with butter and milk
add pepper and salt to taste
Eat with sausage, baked pork or sprinkle crisp bacon on top.
Annette Rinehart