3-4 c. finely chopped or shredded green cabbage
3/4 - 1 c. green onion, chopped
3-4 white potatoes, peeled and quartered
1 1/2 tsp. chicken bouillon granules or cubes
1 1/2 c. water
4-6 tbsp. butter
1 tsp. salt (preferably Lawry's Seasoned Salt)
Milk
1/2 c. sour cream
1 egg, slightly beaten
1/2 c. grated cheese (Cheddar, Monterey Jack, etc.)

Boil potatoes in water and bouillon until tender. Mash with butter, salt and sour cream. Add slightly beaten egg and enough milk to make soft, but not "soupy" mashed potatoes.

Saute cabbage and onions in about 2 tablespoons of butter until crisp tender. Stir into potato mixture. Bake at 350 degrees F. 40-45 minutes. Top with grated cheese and bake until cheese melts.