Chris' StoryA wonderful recipe that we love so much that we make it throughout the year not just as a treat on St. Patrick's day. This is great with corned beef of course but is very good with roast pork or chicken or with a nice irish stew over it.
green cabbage( or kale if you prefer)
1 1/2 lb
1 1/2 c
half and half(or milk if you prefer)
salt and pepper to taste
very small dash of ground mace( i prefer to use nutmeg as it isn't as strong but is basically the same thing as mace)
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1In a large saucepan, boil cabbage(or kale) until tender; remove and chop or blend well. Set aside and keep warm.**I prefer to chop my cabbage FIRST(before boiling or sauteing) AND I prefer to saute the cabbage in butter or bacon grease instead of boiling**
2Boil peeled and cut up potatoes until tender. Remove from heat and drain.
3Chop leeks, green parts and white parts as well, and simmer them in just enough half and half(or milk) to cover, until they are soft.
4Season and mash potatoes well. Stir in cooked leeks and half and half(or milk). Blend in the kale or cabbage and heat until thoroughly heated. Make a well in the center and pour in the melted butter. Mix well and serve.
About this Recipe
Sherry Peyton SherryPeyton - Mar 10, 2012
I like the idea of adding leek. It's a great dish and this addition is wonderful. Thanks.
Chris T. chrisb64 - Mar 11, 2012
Hi Sherry, I got this recipe from a dear friend that relocated to Ireland and I finally made it a few years ago and regretted not making it sooner because it is very good, my kids who are not veggie eaters even look forward to this. have a nice day and thanks for your kind words :o)
MaryAnn Miller gramofgreatest - Mar 12, 2012
Sounds great. Am planning on making it tonight.( I was going to have corn beef and cabbage.) Thank you.
Vanessa "Nikita" Milare Kitkat777 - Mar 12, 2012