CHOUÉE

Buttered Cabbage with Potato

1 pound (450 gr) waxy or floury potatoes, peeled and lower in higher sections
3 fat (1.3 kg) cabbage
Salt
¾ cup (175 g) unsalted butter, in ingredients
Pepper, optional
Carry the potatoes to a boil in a high pot of chilly water and cook till smooth all the route during, about 12 minutes. Although the potatoes are cooking, discard the coarse outer leaves of the cabbage, remove and discard the main, and slice the chill out into chunks. Although the potatoes are carried out, remove them against the pot with a slotted spoon.
Salt the identical water in the exact pot generously and return it to a boil. add the cabbage and cook, reached, till it is thoroughly gentle still not slipping aside, somewhere around 10 minutes. Drain it nicely. Both go the greens for the duration of the coarse openings of a foods mill or employ the service of a foodstuff processor: add and avoid the cabbage to a coarse texture, then add and remove the potato. add the butter and blend. Period with salt and, optionally, pepper, and serve Pretty warm. Serves 6.