1 lb. all-purpose potatoes, washed but not peeled
1 lb. green cabbage, shredded
1 lg. onion, chopped
1/4 c. milk
1 tbsp. butter
3 oz. cheddar, grated & divided
Salt to taste
Pepper to taste

Boil the potatoes in lightly salted water until tender but not mushy. Drain, but save cooking liquid. Let potatoes cool slightly. Using the potato water (you may have to add water), boil the cabbage and onion for about 5 minutes. Drain and set aside. When potatoes are cool enough to handle, peel off the skin and mash in a bowl with the milk and butter until smooth. Add the drained cabbage and onions. Mix 2/3 of the cheese with potato mix. Place in greased casserole, top with rest of cheese. Bake at 350 degreees until top browns slightly. Serves 4.