Potato, cabbage what's not to like. Try this recipe when you have left over mashed potato from the night before. You can dig in just like that, fry it up in a skillet until golden brown or form into a small balls and make a dumplings (pierogi).

2 to 2 1/2 pounds yellow mashed potatoes

3 tbs sour cream 

3 lightly packed cups of chopped cabbage. You can use just cabbage or a mixture of kale, chard or other hearty leafy greens

5-6 tbs of unsalted butter

2 tbs grapeseed oil

1/2 cup green onions chopped up

1 tsp black garlic powder (optional)

salt + pepper to taste

Cook your potatoes until done, drain the water and add the sour cream and mash them up.(I don't use butter in mashed potatoes, I know I know that's not the norm but I grew up with sour cream. It makes them fluffy not creamy)

In a deep skillet heat up the butter and oil on medium high heat cook the greens until they are wilted and are not releasing water anymore.

Once everything is slightly cooled mix it all together including the fresh green onions. One can eat them just like you would mashed potatoes or make fry the mixture in a medium high heated skillet and fry until slightly golden brown.