1 med. onion, chopped
2 tbsp. butter
3 c. shredded cabbage
1/4 c. chopped cabbage
3 c. water
1 tsp. salt
2 c. diced potatoes
1 can (14 1/2 oz.) evaporated milk
Minced parsley

Cook onion slowly in butter until golden. Add cabbage to the onion with water, salt and potato. Cook until tender, 15 to 20 minutes. Add milk and reheat, but do not boil. Serve sprinkled with minced parsley. Serves 6. (Easily doubled)