It makes an excellent dinner with black or rye bread.

Serving

2 to 4 people

Ingredients

4 medium potatoes

1 cup of shredded cabbage

1 carrot, finely chopped

Celery rib and leaves

1 medium onion, chopped

A pinch of rosemary

A pinch of white pepper

1 tablespoon butter

4 peppercorns

A teaspoon of Sea salt

Put 4 cups of water on to boil.

Method:

Wash and slice the potatoes and carrot, both with skins still on.

Shred or slice the cabbage; chop the onion, celery and herbs.

To the boiling water, add carrot, potatoes, white pepper, onion, butter, peppercorns and a teaspoon of salt.

Cook half an hour, or until potatoes can easily be pierced with a fork.

Add cabbage, celery and herbs and cook 20 minutes.

Put the cooked vegetables through a food mill or blender/egg beater

Correct seasoning and add 1 tablespoon of plain yoghurt for each serving.