Makes 6 to 8 servings
Ingredients
Directions
- In a large saucepan, bring the cabbage and stock to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, and reserve cooking liquid. Cover cabbage with plastic wrap and keep warm.
- Place cooking liquid and potatoes in a large 6-quart saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes, or until tender. Drain and keep warm.
- In a small saucepan, bring milk to a boil; remove from the heat. In a large bowl, mash potatoes with scallions. Add milk mixture; mash until blended. Mix in the cabbage, salt, and pepper.
- Garnish with the melted butter, bacon, and parsley.