| 1 | Remove coarse veins and leaves from the cabbage and discard them. |
| 2 | Shred the cabbage finely. |
| 3 | Bring the water to the boil in a large saucepan. |
| 4 | Add the potatoes and salt to taste. |
| 5 | Cover the pan, reduce the heat and cook the potatoes until they are tender. |
| 6 | Remove the potatoes and mash them. |
| 7 | Return the mashed potatoes to the pan and stir to mix. |
| 8 | Add the shredded cabbage, olive oil and pepper to taste. |
| 9 | Bring the mixture to the boil and cook, uncovered, for 5 minutes. |
| 10 | Adjust the seasoning and serve. |
| 11 | Jane grigson (ed). |
| 12 | "the world atlas of food. |
| 13 | A gourmet"s guide to the great regional dishes of the world" |
