1headgreen cabbagecored and finely shredded or chopped
1stickbuttermore for serving, if desired
1teaspoonblack pepperor to taste
2tablespoonsparsley, choppedfor garnish
Cook the ham or bacon to desired doneness. Cut or break into bite-sized pieces. Reserve bacon fat, if using bacon.
Steam potatoes (in their skins) and carrots until tender (about 30 minutes). Remove skins from potatoes if desired (I left mine on) and chop.
While potatoes are steaming, boil cabbage until it turns darker color. Add 2 tablespoons of butter (for tenderizing), cover and let sit for 2-3 minutes. Drain and then chop into smaller pieces, if needed.
Mash potatoes and carrots, adding remaining butter (and bacon fat) as you go until desired consistency. Gradually add warmed milk, continuing to mash and stir. Add black pepper.
Add cabbage, and ham or bacon and stir in gently.
Serve with a bit of butter and a sprinkle of parsley on top. Salt, if desired.
Typically sliced scallions are added along with the cabbage and ham in step 5. I didn't have any on hand so I omitted that ingredient. Feel free to add is you like.