“One of the Best of the Irish Dishes,” according to Sr. Francis O’Connor. This is a great Irish side to serve on St. Patrick’s Day. For a great meatless meal, pair it with Sr. St. Joseph’s Fred’s cod recipe.
Pare and quarter potatoes; cover with boiling water and boil uncovered until tender (15 minutes or so). Drain. Mash until smooth; keep hot covered in a low-temp oven or over boiling water. In 1 cup boiling water, boil cabbage uncovered until tender-crisp, about 5 minutes; drain and stir into potatoes.
In a 6-inch skillet, melt butter and gently cook onion, stirring often until golden. Stir onion and butter into potato mixture with salt and pepper. Serve hot.
You can opt to saute cabbage in butter with onions instead of boiling to preserve some of the flavor.