I love cabbage in the winter, especially Savoy cabbage. Grandma Rosa taught me this recipe, and I have been cooking it ever since, at home and in the restaurant, and now Chef Nicotra also includes it on the menu in the winter. It is a side dish that can be made in abundance and reheated the next day. Adding vegetables to mashed potatoes is common in the Italian tradition, and certainly at Felidia. It really lightens the potatoes up. The vegetable can vary- green beans in the spring, Swiss chard as it becomes available. At Felidia, we also like to use parsnips, which takes the recipe to a new level, but this version with cabbage is especially good.
- 1 pound Savoy cabbage, cleaned, cored, and coarsely chopped
- 1 pound Idaho potatoes, peeled and sliced 1 1/2 inches thick
- Kosher salt
- 1 bunch scallions, white and tender green parts, trimmed, cleaned, and sliced thin (about 1 cup)
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- 1 apple
- 1 teaspoon grated lemon zest
- Freshly ground black pepper
Pour enough cold water over the cabbage and potatoes in a 3-to-4-quart saucepan to cover them by three fingers. Season generously with salt, and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions, and cook for 3 minutes.
Meanwhile, heat the milk and butter in a saucepan over low heat until the butter is melted. Drain the vegetables thoroughly, and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk and butter, to get a smooth texture. Finely dice the apple. Stir in the lemon zest, and season to taste with salt and pepper. Add the apple, and serve immediately.