This is a recipe is from County Mayo, Ireland. It's traditional fare that's good any time. Kale can be substituted for cabbage.
If this sounds like a lot of butter to you, this recipe is still deliciously buttery with only 4 tablespoons.
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- 1 lb
- cabbage, halved and cored
- 1 lb
- boiling potatoes, (such as yukon gold), peeled and cut into 1 1/2 inch pieces
- 2 c
- leaks, (white and pale – green cards only), chopped, (2 1/2 cups)
- 1 c
- salt and pepper to taste
- 1 pinch
- 1 c
- butter, melted
1Put cabbage in a 3–quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
2Transfer cabbage to a bowl with a slotted spoon (do not don't out the water in the pot), coarsely chop, and cover with foil to keep warm.
3Add potatoes to cabbage water and boil until very tender, itching 20 minutes. Drain, returned to pot and cover.
4While potatoes cook, put leeks and milk in a separate sauce pan and simmer over medium–low heat until soft, about 10 minutes.
5And salt and pepper to taste and mace to potatoes; mash well. Stir in cabbage and leaks. Make a well in the center, and pour in butter. Mix well.