Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutesTotal Time: 35 minutes
Ingredients
1/4 cup Milk
1 Bay Leaf
1 small Carrot , chopped
1/3 Cabbage , cored and rough chopped
1 pound Potato , peeled
3 tablespoons Butter , to taste
1/2 teaspoon Salt , to taste
1/8 teaspoon Black Pepper , to taste
2 tablespoons Sour Cream
1/2 cup Scallion , chopped, optional
Simmer bay leaf and carrot in milk, let steep.
Bring a pot of salted water to boil and toss in cabbage leaves to wilt for about 5 minutes. Fish the cabbage out with a slotted spoon and place into a colander in your sink to drain. Add potatoes to pot and cook until just tender, about 15-20 minutes.
While the potatoes are cooking, finely chop your cabbage and gently squeeze out any excess liquid.
Drain potatoes when tender. Place potatoes in a bowl, and mash them with butter, strain the milk into them, add sour cream, salt and pepper to taste. Stir in cabbage and scallions. Serve hot.