Irish Colcannon 2 Print Email

1 1/4 Lbs. Green Cabbage
2 Cups Water
1 TBS Olive Oil
1 1/4 Lbs. Potatoes, Peeled & Quartered
1 Cup Chopped Leeks, White Part
1 Cup Milk
1 Pinch Ground Mace
Salt & Pepper To Taste
1/2 Cup Melted Butter
1 TBS chopped parsley (Garnish, Optional)

In a large pot simmer the cabbage covered in 2 cups of water and the oil for 10-20 minutes. Drain and chop fine; set aside and keep warm. In a small pot bring the potatoes and water to cover to a boil and simmer until tender. In another small pot, simmer the leaks in the milk for 10 minutes and then keep warm. Drain the potatoes and puree them into a large pot. Add the leeks with the milk and the cooked cabbage. Beat until fluffy. Season with mace, salt and pepper. Mound on a serving platter/dish and top with melted butter. Garnish with parsley if desired. Note: you have to use butter and not oleo for this. Serves 6
-The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith