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- 3 pounds russet potatoes
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups finely shredded cabbage (or kale)
- salt and pepper, to taste
- 1/4 cup butter, divided
- 1/3 cup low fat milk
Directions:View on PBS Food
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