Preparation:
In a large pot simmer the cabbage covered in 2 cups of water and the oil for 10 minutes (I do it longer). Drain and chop fine; set aside and keep warm. In a small pot bring the potatoes and water to cover to a boil and simmer until tender. In another small pot, simmer the leaks in the milk for 10 minutes and then keep warm. Drain the potoatoes and puree them into a large pot. Add the leeks with the milk and the cooked cabbage. Beat until fluffy. Season with mace, salt and pepper. Mound on a serving platter/dish and top with melted butter. Garnish with parsley if desired.
Note: you have to use butter and not oleo for this |
