From 1914:

Equal quantities of cold boiled cabbage and cold boiled potatoes. One ounce of dripping to each two cups of vegetables. Pepper and salt. This may be put together as hash, the vegetables first chopped, heated up thoroughly in the frying pan and served hot, or it may be put together as hash, then put in a greased basin and baked in the oven for half an hour. It is better to serve with boiled mutton than with Irish stew, unless it is made of new cabbages, freshly boiled and freshly mashed potatoes; then it forms a delicious puree good to serve with anything with which mashed potatoes is good. The English and Irish cabbage is green, but we rarely get that type.