2/3 cup of butter
2 teaspoons of salt
500 g of cabbage
5 medium-sized potatoes, peeled
1 medium-sized onion, chopped
1 pinch of white pepper
1 pinch of nutmeg
2/3 cup of butter
2 teaspoons of salt
500 g of cabbage
5 medium-sized potatoes, peeled
1 medium-sized onion, chopped
1 pinch of white pepper
1 pinch of nutmeg
1
Boil the potato in 2 liters of water with half the salt for 30 minutes or until it's mashed
2
Drain and mash the potato to obtain a puree
3
Cook the cabbage in 2 liters of water with the remaining salt for 15 minutes or until it's tender
4
Drain and chop the cabbage into fine strips
5
In a medium-sized pan, melt half the butter and sauté the onion until it starts to brown
Add the potato puree and cabbage mixture and mix well
6
In a high-edged pan with 25 cm diameter, melt the remaining butter and add the puree mixture
Smooth out with a spatula, covering the bottom
7
Fry over medium heat for 15 minutes or until the bottom is golden brown
Flip over onto a plate and return to the pan for another 10 minutes to brown the other side
Transfer to a plate and cut into pieces
Serve hot.
