Method

Separately cook the potatoes and the cabbage. After peeling and slightly mashing the potatoes, add them to the squeezed cabbage and the beans, mixing everything together with a pinch of salt. In a non-stick pan, put the oil, the finely chopped lard, the butter, the minced onion and, once the onion is soft and golden, add the vegetables. Press down with a spatula and let it cook on medium heat for a few minutes on each side until golden brown, seasoning with salt. Serve warm.