A traditional potato dish with cabbage (or kale) from
1 pound cabbage
1 pound potatoes
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter
1 In a large saucepan, boil cabbage until tender; remove and
chop or blend well. Set aside and keep warm. Boil potatoes until tender.
Remove from heat and drain.
2 Chop leeks, green parts as well as white, and simmer them in
just enough milk to cover, until they are soft.
3 Season and mash potatoes well. Stir in cooked leeks and milk.
Blend in the kale or cabbage and heat until the whole is a pale green
fluff. Make a well in the center and pour in the melted butter. Mix