|
|
IRISH CABBAGE (To Serve 4 To 6) 1 lb. potatoes 2 small leeks milk 1 lb. head green cabbage salt and pepper pinch of mace 1/2 c. butter sprigs of parsley Cook unpeeled potatoes in lightly salted water until just tender. Meanwhile trim the leeks then roughly chop both white and green parts. Just cover with milk and cook gently until soft. Roughly chop cabbage and cook in boiling, lightly salted water for 7 minutes. Drain and cut into smaller pieces. Keep cabbage warm. Drain potatoes; peel and put through a ricer or mash well. Mash in the leeks/milk mixture and season well with salt, pepper and mace. Place bowl over a pan of boiling water and gradually beat in the cabbage until light and fluffy. Melt butter. Place vegetable mixture in warmed serving dish. Make a well in the center and pour in the hot butter. Garnish with parsley sprigs and serve immediately. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |