5 to 6 medium sized potatoes, peeled and cubed
1/4 head of cabbage, chopped
2 carrots, peeled and grated
2 stalks of celery, chopped
1 small onion, chopped
1/2 cup of grated cheddar cheese
White pepper to taste
Black pepper to taste
Salt to taste
Tabasco sauce to taste
1/2 to 1 cup of skim milk
Place the cubed potatoes in a 2 quart saucepan, cover with water
and bing to a boil. Add the cabbage, carrots, onion, and the
celery. Cook until the potatoes are soft enough to mash. Add
the salt, black and white pepper, and the tabasco sauce, stirring
well. Add the cheese and enough milk to make soupy. Cook for
another 5 to 7 minutes and serve.
