1 HEAD CABBAGE , FINELY CHOPPED
1 CUP MILK
1/4 CUP FINELY CHOPPED ONION OR GREEN ONIONS
4-5 IRISH POTATOES, DICED
SALT AND PEPPER TO TASTE
PINCH OF MACE, IF DESIRED
1/4 CUP BUTTER
COOK THE CABBAGE IN A LARGE PAN OF SEASONED WATER UNTIL VERY TENDER.
SIMMER THE ONIONS IN THE MILK UNTIL SOFT.
IN ANOTHER SAUCEPAN, COOK THE POTATOES UNTIL TENDER.
DRAIN AND MASH THE POTATOES.
MIX THE ONIONS AND ENOUGH OF THE MILK TO THE POTATOES TO MAKE A CREAMY MIXTURE.
ADD THE CABBAGE AND SEASONINGS.
STIR GENTLY.
DRIZZLE WITH MELTED BUTTER.
