6 med. potatoes, peeled and quartered (2 lbs.)
4 tbsp. butter
4 c. coarsely chopped cabbage
2/3 c. sliced green onions
1/2 tsp. salt
1/8 tsp. pepper
1/2 to 3/4 c. milk

In 3 quart covered saucepan, cook potatoes in 1 inch boiling water until tender, about 20 minutes. Meanwhile, in 10 inch skillet over low heat, melt 2 tablespoons butter. Add cabbage. Cook, stirring occasionally, until tender, about 10 minutes. Stir in green onions. Cover; remove from heat.

Drain potatoes; rice or mash until smooth. Stir in salt and pepper and remaining 2 tablespoons butter. Beat in enough milk to make fluffy potatoes. Fold cabbage mixture into mashed potatoes. Makes 6 servings.