Irish Colcannon

• 6 – 7 medium white potatoes
• 2 – 3 cups chopped cabbage
• Salt and pepper
• ½ cup milk or cream
• ⅓ cup vegetable broth
• 2 tablespoons olive oil or margarine
• 3 green onions

Peel potatoes (optional) and cut into 1–2 inch pieces. Cover with water in a large pot and bring to boil over medium-high heat. Cook until fork tender, approximately 8-10 minutes. While potatoes cook, chop cabbage into bite-size pieces and green onions into ¼–½ inch pieces. Sauté cabbage in a pan with ⅓ cup vegetable broth and ⅓ cup water. Add salt, pepper, and garlic powder if desired. Cook on medium heat until tender. Drain potatoes and return to pot. Add ½ cup milk or cream and mash. Stir in cooked cabbage, green onions, and oil/margarine. Season with salt and pepper to taste. Serve.