Prep 10 mins
Cook 20 mins
An Irish sidedish usually eaten on Halloween but good anytime.
- In a large saucepan, boil cabbage until tender; remove and chop or blend well.
- Set aside and keep warm.
- Boil potatoes until tender.
- Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well.
- Stir in cooked leeks and milk.
- Blend in the cabbage and heat until the whole is a pale green fluff.
- Make a well in the center and pour in the melted butter.
- Mix well.
I have tried this twice and preferred it with a greater perportion of potatoes to cabbage. I served it as part of a large St. Patrick's Day meal and it was a perfect compliment (although people took fairly small servings so I had lots of leftovers)