Put the potatoes in a pan and just cover them with cold water. Bring to a boil and boil gently for a total of 15-20 minutes or until tender when pierced with a fork. Halfway through the cooking, add the cabbage quarters to the pot. When done, drain very well. Remove the cabbage and slice into thin strips and set aside.

Add the margarine, half of the soy milk, salt and pepper to the potato pot and mash, smoothing out all the lumps. Add the remaining soy milk, blending until you have a thick puree. Add the shredded cabbage and mix until well blended. Taste and correct seasonings. Return the pot to low heat, stirring frequently until hot. Serve in a heated serving bowl garnished with the spring onions.