1 piece (1 lb.) ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
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Let's Make It
Steam potatoes in skins 30 min, peel using knife and fork. Chop with knife before mashing. Mash thoroughly to remove lumps. Add 1 stick butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 min. Drain before returning to pan. Chop into pieces.
Put ham in large pan and cover with water. Bring to boil and simmer for 45 min until tender. Drain, remove any fat and chop into small pieces.
Add cabbage, scallions and ham to mashed potatoes stirring them in gently. Serve in individual soup plates, make and indentation on top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.