Col­can­non

(serves 4)

3 tbsps but­ter
1/2 white cab­bage, shred­ded
3 green onions, sliced
4 boiled pota­toes
1 cup-ish cream
salt and pepper

Melt but­ter in a heavy skil­let and saute cab­bage and green onions, then set aside. Mash the pota­toes with the cream and mix into the cab­bage. Sea­son well.

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