Directions

1. In a large saucepan, combine the cabbage and water and bring to a boil.
2. Reduce the heat, cover the saucepan and simmer until the cabbage is tender. Approximately 10 minutes.
3. Drain, reserving the cooked water and place the cabbage in a covered dish to keep warm.
4. Place the red potatoes and reserved cooked water into the same saucepan, adding additional water to cover the potatoes, if needed. Bring to a boil and then reduce the heat, cooking uncovered until the potatoes are tender, approximately 10-12 minutes.
5. While the potatoes are cooking, mix together the milk, green onions, salt, black pepper, onion powder and garlic in a small saucepan and bring to a boil. As soon as it starts to boil, remove from heat.
6. Drain the potatoes and place in a large enough bowl to mash. After the potatoes are mashed, add the milk mixture and mix until just blended. Stir in the warm cabbage – taking care to not over mix.
7. Place the potato and cabbage mixture into a serving dish and drizzle with butter. Top with the crumbled bacon and fresh parsley.