Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 4 medium-size potatoes, peeled and cut into small dice
  • 2 tsp. lemon juice
  • 2 tsp. olive oil
  • 1 small sweet onion, finely diced
  • 1 Tbsp. finely diced shallots or leeks
  • 1 large green onion, white and green parts finely sliced
  • 1 clove garlic, minced
  • 1 small head green cabbage, cored and finely shredded
  • 2 tsp. unsalted butter
  • 1⁄4 cup skim milk, scalded
  • 1⁄4 tsp. dried parsley
  • 1⁄8 tsp. freshly ground black pepper


  • Put the potatoes in a saucepan. Cover with cold water. Add the lemon juice and bring to a boil; reduce heat, cover, and simmer until tender.
  • In a large, deep nonstick sauté pan treated with nonstick spray, bring the olive oil to temperature over medium-high heat. Add the onion, shallots (or leeks), and green onion; sauté for about 3 minutes, stirring occasionally, until the onion is tender. Lower the heat and add the garlic; sauté for 1 minute. Add the cabbage. Cover and cook until the cabbage is tender, about 10 minutes.
  • Drain the potatoes and put them in a serving dish large enough to hold all the ingredients. Add the butter, milk, parsley, and pepper; coarse-mash and mix with a fork. Add the sautéed cabbage mixture to the potatoes and stir to combine.