Ingredients:

  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   6      sprigs        fresh thyme 
   1      cup           1% low-fat milk 
   6      cloves        garlic 
   6                    scallions -- sliced 
   5      cups          cabbage -- finely shredded 
   4      medium        Yukon gold potatoes -- cut into 2" pieces 
                        salt and pepper 
   2      tablespoons   fresh parsley -- chopped 

Preparation:

1. Tie thyme sprigs with twine or in a cheesecloth bag.

2. In a small saucepan combine milk, garlic and thyme, bring to a simmer over medium heat; reduce to low and let simmer gently until garlic is soft, 5-10 minutes. Discard thyme.

3. Transfer milk mixture to a blender and puree until smooth. Return to pan and stir in scallions. Cover and set aside.

4. In a large pot bring 1 inch salted water to a boil. Add cabbage, cover and cook until very tender, 8-10 minutes; drain well.

5. Meanwhile place potatoes in a large saucepan and cover with cold salted water; bring to a boil, reduce heat to medium and cook, covered until tender 10-15 minutes.

6. Drain potatoes and return to pan, mash.

7. Gradually add milk mixture stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed serving bowl and garnish with parsley

Notes: The potatoes can be prepared up to 1 hour ahead of time and kept warm, covered, over a larger pan of barely simmering water.

Nutritional Information:

85 calories, 1 gram fat, 22 grams carbohydrate, 4 grams protein, 3 grams fibre, 2 mg cholesterol, 40 mg sodium, 6.8% CFF