veg
( Irish )
serves 4
700g / 11/2lb green cabbage, quartered
450g / 1lb potatoes, prepared
2 small leeks, or the green tops of a bunch of spring onions ( scallions
/ salad onions ), chopped finely
200ml / 7floz milk or single cream
a pinch of ground mace
Salt and freshly ground black pepper
60g / 2oz butter
Cook the cabbage in boiling salted water until just tender, then
drain. When cool enough to handle, cut the cabbage quarters into shreds,
discarding the core.
Cook the potatoes in boiling salted water until tender; drain well and mash
them. Keep hot.
Simmer the leeks or onion tops in the milk or cream until tender. Add
to the mashed potatoes and beat until smooth, then add the cabbage. Beat
the mixture over a low heat until fluffy and piping hot.
Season with mace, salt and pepper.
Melt the butter.
Pile into a heated serving dish. Make a well in the centre and pour
in the melted butter.
Serve very hot.