(Disclaimer: I haven’t made this yet but someone requested it. Turns out this recipe and the Corned Beef & Cabbage and Irish Soda Bread recipes I use, came from a Sunset Magazine back in 1994.)

The ingredients will be for a party of 12 first, will be in parenthesis following the comma for 25. The original had instructions for 50 but who is really going to serve 50?!  And it looks to me like it’s just double the 25 amounts.


  • Russet Potatoes……4 lb., (8 lb.)
  • Cabbage, cut into find shreds…….1 lb, (2 lb.)
  • Butter or margarine,…….. 1/2 cup (1/4 lb), (1 c. (1/2 lb))
  • Milk…..1 1/4 cup, (2 1/2 c)
  • Sliced green onions….1 cup, (2 c.)
  • Salt and Pepper

To serve 12, you will need a 5-6 quart pan, for 25, an 8 quart pan. Peel potatoes; rinse. Submerge in water until all are peeled. Drain; cut into 2-inch pieces. Place potatoes in pan; cover with water. Bring to a boil, covered, over high heat (10-40 minutes). Reduce heat; simmer until tender when pierced, about 15 minutes.

If cooking for 25, remove pan from range so you can cook beef; let potatoes stand in water, covered. until near serving time, up to 4 hours. To reheat, return to boil, covered, over high heat (15-20 minutes).

Drain; mash, part at a time, in a heavy-duty mixer or by hand in a large bowl (I would use potato ricer for smaller amounts). As mashed, transfer to a very large bowl; cover.

Place cabbage and butter in pan used for potatoes. Cover; steam cabbage over medium-high heat until well wilted, (8-15 minutes), stirring often. Meanwhile, stir milk and onions often in a 3-4 quart pan over medium heat until simmering, 8-10 minutes. Stir milk mixture into potatoes until smooth; stir in cabbage. Season with salt and pepper.

(My note: I would add salt to the potato water)


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