Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         pounds  green cabbage
  2               cups  water
  1         tablespoon  olive oil
  1 1/4         pounds  potatoes -- peeled & quartered
  1                cup  chopped leeks -- white part
  1                cup  milk
  1              pinch  ground mace
                        salt and pepper to taste
     1/2           cup  melted butter
                        garnish -- optional
  1         tablespoon  chopped parsley

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

Nutritional Information:

264 Calories (kcal); 19g Total Fat; (63% calories from fat); 4g Protein; 21g Carbohydrate; 47mg Cholesterol; 187mg Sodium