|Cabbage||500 Gram (1 Pound)|
|Potatoes||500 Gram (1 Pound)|
|Spring onions||6 Large, finely chopped (Green Shallots)|
|Milk||125 Milliliter (4 Fluid Ounce - 1/2 Cup)|
|Freshly grated nutmeg||To Taste (4 Fluid Ounce - 1/2 Cup)|
|Butter||60 Gram, melted (2 Ounce)|
|Spring onion||1⁄4 , shredded (Green Shallot, For Garnish)|
1 Finely shred the cabbage, then steam or cook in boiling water to cover for 12-15 minutes, until tender. Peel the potatoes, cut into chunks and cook in boiling salted water until tender; drain and mash. Meanwhile simmer the spring onions (shallots) in the milk, with nutmeg to taste, for 5 minutes.
2 Mash the cabbage into the potatoes, then gradually mash in the milk with flavourings, salt, pepper and butter. Reheat gently if necessary. Serve piping hot, topped with shredded spring onion.