1/2 Large head green cabbage, thinly sliced ( 8 cups)
2 1/2 Lbs. russet potatoes, peeled, coarsely chopped
1 Stick unsalted butter, cut into pieces
1/4 Cup chopped fresh chives or green onion tops
1 Cup packed grated cheddar (about 4 oz.)
Butter eight 1 cup soufflé dishes or one 8 cup baking dish. Cook cabbage in large pot of boiling water until tender, about 2 minutes. Transfer to bowl using slotted spoon. Drain. Return water in pot to boil. Add potatoes and cook until tender. Drain. Return potatoes to the pot. Add butter and mash with potato masher. Mix in chives, then cabbage, season to taste with salt & pepper. Spoon mixture into prepared dish. Sprinkle with cheese. Can be prepared 2 hours ahead. Preheat oven to 350’F. Bake potatoes until heated through and cheese bubbles, about 25 minutes for soufflé dishes or 35 minutes for baking dish.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!