Thanksgiving Recipes by kittee:   
kittee@pakupaku.info


Yes, another one from good ol' Mom

6 Russet potatoes, peeled and cut into 2 inch chunks
6 cups shredded green cabbage (one small head)
4 oz soy margarine
1 teaspoon salt, plus more to taste
1/2 cup scallions, thinly sliced
black pepper, freshly ground to taste
nutritional yeast, optional

  1. Preheat oven to 425° F.
  2. Lightly oil a 3 quart baking dish.
  3. Place potatoes in a large heavy pot.
  4. Add salted water to cover and bring to a boil.
  5. Reduce heat to medium and cook until tender, 10-20 minutes.
  6. While the potatoes are cooking, drop the shredded cabbage into another pot of salted, boiling water.
  7. Cook, stirring occasionally, until tender about 6 minutes.
  8. Drain the cabbage and set aside.
  9. When the potatoes are tender, drain them and return them to the pot.
  10. Place them over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
  11. Remove from heat and mash the potatoes with an electric mixer or potato masher.
  12. Add the margarine and1 teaspoon salt.
  13. Mash until smooth.
  14. Fold in the scallions and reserved cabbage.
  15. Adjust the seasonings with salt and pepper.
  16. Spread mixture into the prepared baking dish.
  17. Sprinkle with nutritional yeast, if desired
  18. Bake uncovered for 30-50 minutes or until the top is golden.
  19. Let stand for 10 minutes before serving.

Thanksgiving Recipes by kittee:   
kittee@pakupaku.info