Colcannon

• 8 large potatoes, peeled and cubed
• 1/2 head of cabbage
• 1 bunch scallions (green onions), chopped
• 2 cloves chopped garlic
• 1 small chopped onion
• milk
• butter
• dill (1 teaspoon. fresh chopped)
• fresh ground black pepper

Shred the cabbage. Sauté it with a little butter, then reduce heat and cover; let it steam. When it is almost limp, add the scallions, garlic and onion. Sauté for a few minutes more.

Meanwhile, boil, drain, mash the potatoes, add some milk and a little butter. Add the cabbage mixture, and stir in the dill and pepper.