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1 pkg. (7 oz.) instant mashed
6 Tbsp. butter or margarine
1 1/2 tsp. salt
1 c. milk
1 c. finely sliced green
1/8 tsp. pepper
4 c. shredded cabbage, if
possible green

Prepare both envelopes of potatoes as package directs,
using 3 cups of water, 2 tablespoons margarine, 1 teaspoon salt
and milk. Stir in onions and pepper. Cover. Meanwhile in 3
quart saucepan bring 1-inch of water to boil with remaining 1/2
teaspoon salt. Add shredded cabbage; cook, covered, for no
more than 10 minutes or until tender. Drain, if necessary.
Add cabbage to potatoes; mix well.
Pile colcannon lightly into heated serving dish. Make a
depression in the center. Fill with remaining 4 teaspoons of
butter. Good with sausage or ham or corned beef. Serves up to

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