From: Stephanie de Silva

	4 lb russet potatoes
	1 lb cabbage, cute into fine shreds
	1/2 cup butter
	1 1/4 cup milk
	1 cup sliced green onions
	salt and pepper

	To serve 12, you'll need a 5 to 6 quart pan.  Peel potatoes;
	rinse.  Drain; cute into 2 inch pieces.  Place potatoes in pan;
	cover with water.  Bring to a boil, covered, over high heat.
	Reduce heat; simmer until tender when pierced, about 15 minutes.

	Drain; mash, part at a time, in a heavy-duty mixer or by hand in
	a large bowl.  As mashed, transfer to a very large bowl; cover.

	Place cabbage and butter in pan sued for potatoes.  Cover; steam
	cabbage over medium-high heat until well wilted, stirring often.
	Meanwhile, stir milk and onions often in a 3 to 4 quart pan over
	medium heat until simmering.  Stir milk mixture into potatoes
	until smooth, stir in cabbage.  Season with salt and pepper.

	From: Chuck Narad 

	8 large potatoes, peeled and cubed
	1/2 head of cabbage
	1 bunch scallions (green onions), chopped
	milk
	butter
	dill (dried, or fresh chopped)
	fresh ground black pepper

	Shred the cabbage.  Sautee it with a little butter, then reduce
	heat and cover; let it steam.  When it is almost limp, add the
	scallions.  (I'd probably add some garlic and an onion if I made
	this).

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