Cook the potato slices in the salted water until soft. Remove and purée them with the olive oil, then return to the cooking liquid. Bring to the boil, add the cabbage and cook for no more than 8 minutes. Serve with a sprinkling of cheese.
In 1719 a group of Irish emigrants brought potato plants to Londonderry, New Hampshire, USA. The vegetables were greeted with suspicion until members of the local aristocracy began serving them regularly at their tables.
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