1 1/2 lbs of floury potatoes, peeled and quartered.
2-3 medium onions - approx 10 oz.
Half a white cabbage, cored and shredded.
2 large parsnips, sliced.
3 large cabbage leaves.
Line the bottom of a deep, heavy-bottomed saucepan with the potatoes. Top these with layers of onions, cabbage and parnips, repeating the layering. Pour over 10 floz of salted water, top with the cabbage leaves, cover with a lid and gently bring to the boil. Cook for about an hour. Remove the cabbage leaves and roughly mash the cooked vegetables. Serve with margarine and chopped parsley.