Colcannon

READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Core and dice cabbage and put in 3 quart saucepan. Cover with water and bring to boil. Cook until tender, about 45 minutes.
  • Put potatoes in 4 quart saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes.
  • Thinly slice leeks. Put in 2 quart saucepan, add evaporated milk, salt, pepper, and nutmeg. Boil until tender, about 10 minutes.
  • Drain potatoes and mash. Stir in leek mixture. Fold in drained cabbage.
  • Put in 3 quart greased baking dish, dot with bits of the margarine. Can be stored at refridgerator at this point if preparing ahead of time.
  • Bake for 1 hour at 350 degrees or until golden on top. Serve hot.
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