Ingredients
1lb cabbage, washed and shredded
1lb potatoes peeled and cut into quarters
¼ pint full fat milk or single cream
Directions
1.
Boil the cabbage and potatoes in seperate pots until cooked.
2.
In a third pot, place the chopped leeks and add the milk and simmer for 5-10 minutes
3.
Drain the pots with the cabbage and potatoes until they are completely dry.
4.
Mash the potatoes then stir in the leeks and milk then add the cabbage, seasoning and mace.
5.
Pour mixture into a large ovenproof dish, cover with silver foil and place in the oven until warmed through. Remove from oven, then make a well in the centre and place 4oz melted salted butter.
6.
Serve each portion with another small knob of butter slowly melting on top.
Columbus Restaurants
