It’s actually worth making too much cabbage (and some extra potatoes) just to be able to make this British dish. It’s traditionally made with vegetables left over from your Sunday dinner, so there’s no need to stress about the amounts. And feel free to throw in other cooked veggies like carrots, peas, and rutabagas. If the name doesn’t work for you, perhaps you’d prefer to look up a recipe for a similar Scottish dish called rumbledethumps! 4 tablespoons butter

Ingredients

　　1/2 cup finely chopped onion

　　Leftover mashed potatoes

　　Leftover cooked cabbage

　　Salt and pepper

　　Melt the butter in a large frying pan over medium heat. Add the onion and sauté for 3 to 5 minutes, or until soft. Turn up the heat slightly and add the mashed potatoes and cabbage. Season with salt and pepper and cook for 10 minutes, stirring occasionally to ensure the potatoes and cabbage are thoroughly heated. Press down the vegetable mixture with a spatula and let cook until golden brown. Flip over and brown on the second side. Serve.

　　How to Repair Food, Third Edition