1 head of cabbage cut into about one square inch pieces
1 teaspoon minced garlic and a couple pinches of sea salt.
1 tablespoon butter
1 tablespoon olive oil. (Bacon fat and bacon can be used instead if you’re feeling sinfull)
Heat wok or large skillet on medium heat with butter garlic and oil until butter is melted and garlic is lightly browned. Add cabbage, and salt. Stir; then cover for a few minutes until the cabbage wilts. Stir again. You may add a little water if it looks dry. Cook semi-covered, stirring frequently until the cabbage reaches desired doneness. We like it a little al dente.
Wash, peel(optional) & cube large potato for each serving
Finely mince small onion
Add enough water to cover potatoes & onion, boil until tender
Drain water & mash 3 or 4 times (helps thicken soup)
Add desired amount of half & half cream or whole milk (or both)
Add 1 tsp butter
Bring to desired temp on medium heat
Add bacon, carrots, celery and/or corn as desired
Season w/salt & pepper
Serve w/pat of butter on top!