• 3-4 Yukon gold potatoes
• 1/4 to 1/2 head cabbage, shredded
• 1/4 cup butter
• salt and pepper to taste

Boil the potatoes in their skins in salted water to cover until tender, or microwave covered using 5 minutes per pound as a guide.

When tender, peel (or not) and mash gently but not too fluffy. In meantime, while potatoes are cooking, heat the butter in a large sauté pan and cook the cabbage until tender and starting to turn a little brown.

To serve, combine the two cooked vegetables, season to taste and serve.