Boil separately some potatoes and cabbage. When done, drain and
squeeze the cabbage, and chop or mince it very small. Mash the
potatoes, and mix them gradually but thoroughly with the chopped
cabbage, adding butter, pepper and salt. There should be twice as
much potato as cabbage.
Cale-cannon is eaten with corned beef, boiled pork, or bacon.
Cabbages may be kept good all winter by burying them in a hole dug
in the ground.