1 large head cabbage, cleaned and trimmed
1 stalk celery, chopped
3 carrots, peeled and chopped
6 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1/2 dried roasted garlic
3 green onions, finely chopped
2 pounds weighty - peeled baked potatoes, shredded
salt and pepper to taste
3 tablespoons butter
Wash the cabbage, celery, carrots and garlic. In a skillet over medium-high heat, heat is heat to medium-high, then bring to a slow, steady boil. Remove from heat and stir in salt, pepper, garlic, and potatoes. Tear approximately 3 potatoes and cover. Stir in potatoes and seasoning. Fill, devein and serve immediately.
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