1 cup butter, softened
1 pound potatoes, peeled and cubed
1 onion, finely chopped
1 medium head cabbage, shredded
1 medium head cabbage, thinly sliced
1 1/2 cups water
1 cup Masa or Prima (Rice) flour
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon white sugar
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 teaspoon prepared horseradish
1 teaspoon dried chive
2 tablespoons lemon juice
In a medium bowl, mix butter, potatoes, onion, cabbage, water and flour. Mix together and set aside.
Mix the remaining 2 cups of water with masa or rice flour, salt, oregano, sugar, basil, rosemary, black pepper, horseradish and lemon juice. Mix well.
Heat a medium saucepan over medium heat and bring to a boil. Add potatoes and cook until cooked through, about 15 minutes. Remove from heat and stir in the flour mixture with a wooden spoon. Mix gently, stirring constantly, until smooth.