|Water||1 Cup (16 tbs)|
|Mashed potatoes||4 Cup (64 tbs)|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
Shred fine 1 head firm green cabbage, to measure 8 cups.
Cook, covered, until tender-crisp in 1 cup boiling salted water.
Blend, beating vigorously, with 4 cups hot mashed potatoes.
Beat in 1/2 cup finely chopped scallions, 1/4 cup each heavy cream and butter or margarine, 1 1/2 teaspoons salt, 1/2 tea spoon ground black pepper and 1/4 teaspoon nutmeg.
Mound in a heat-proof casserole.
Dot with 2 tablespoons additional butter or margarine and broil until bubbly and golden, about 6 inches from source of heat.
Cook 4 large potatoes, peeled, to make 4 cups mashed, or save time by using instant mashed potatoes, prepared according to label directions.
For variety, beat 3/4 cup grated, sharp Cheddar cheese into cabbage-potato mixture.
Broil as directed, sprinkling with 1/4 cup additional grated cheese as well as dotting with butter or margarine.