2 1/2 cups of cooked and mashed cabbage
2 1/2 cups (approximately) of water
1 tablespoon of finely chopped onion
1 tablespoon of butter or margarine
1 cup of milk
salt and black pepper to taste
2 1/2 cups of cooked and mashed cabbage
2 1/2 cups (approximately) of water
1 tablespoon of finely chopped onion
1 tablespoon of butter or margarine
1 cup of milk
salt and black pepper to taste
Add the water to the cabbage gradually, until a fine purée is achieved
Fry the onion in the butter or margarine until translucent
Combine the cabbage purée with the milk, salt, and black pepper to taste
Heat well
Serve hot.
