This is worth making just for the fun of the name! It’s easy and inexpensive and delicious. It can be made vegan just by substituting vegan butter and cheese. And it’s worth finding savoy cabbage, which really is more flavorful (and certainly more tender) than regular green cabbage.

 Ingredients

5 medium russet potatoes (about 2 pounds), peeled and roughly chopped

1 Tablespoon kosher salt, plus more to taste

10 ounces savoy cabbage, cored and thinly sliced

1/2 cup (1 stick) unsalted butter

1 teaspoon freshly ground black pepper, plus more to taste

3/4 cup (3 ounces) grated cheddar cheese

Directions

·       Preheat the oven to 350°F.

·       Place the potatoes in a large pot. Add enough cold water just to cover the potatoes, then add the salt. Cover and bring to a boil over medium-high heat. Once boiling, set a timer for 15 minutes. When the timer goes off, add the cabbage to the pot with the potatoes and let cook for another 8 minutes.

·       At this point, the potatoes and cabbage should be soft but not mushy. Drain well in a colander, then add them back to the pot you boiled them in.

·       Add the butter to the pot with the vegetables and mash roughly. You’re not looking for a smooth mixture—you still want some chunks for texture. Season with salt and pepper to taste, then transfer to an 8-inch square baking dish (you can also use a 9-inch round baking dish).

·       Cover the entire surface with grated cheddar cheese, then bake until the top is golden brown, about 45 minutes. Let rest for 5 minutes before serving.

Copied from Simply Recipes

Note:

This recipe calls for savoy cabbage, but you could also use green cabbage or stemmed kale. If using green cabbage, boil the potatoes on their own for 20 minutes before adding the cabbage and boiling them together for just 5 minutes.