Koolmoes - Cabbage and Potatoes

“Hollanders like plain, substantial food and lots of it. This hearty dish is from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.”
READY IN:
45mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g potatoes, peeled (8 medium)
  • 1 head cabbage, chopped
  • 59.14 ml butter
  • salt and pepper, to taste
  • cream, as needed

Directions

  1. Cook potatoes and cabbage separately in boiling, salted water.
  2. Drain and mash together with butter; season.
  3. If mixture is too dry, add hot cream to moisten, about 1/2 cup.

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