The F.U.N. Place Recipe Box Archives
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
- 1 md Head cabbage, quartered and
- 2 lb Potatoes, scubbed and sliced
- 2 md Leeks, thoroughly washed and
- 1 cup Milk
- 1/2 tsp Mace
- 2 Garlic cloves
- 8 Tbsp Unsalted butter
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make
it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the
surface and place under the broiler to brown.
Posted by carolmana on March 17, 1999
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