1 small green cabbage, thinly sliced
1kg russet potatoes 2 lb
50 ml butter or margarine 1/4 cup
250 ml leeks, sliced 1 cup
75 ml milk, warmed 1/3 cup
salt & pepper to taste
Heat oven to 400 F (200 C). Generously grease 2 quart (2 L) casserole.
Cook cabbage and potatoes until tender; drain well.
Meanwhile, in small skillet, heat 1 tablespoon (15 ml) butter. Add leeks and sauté until tender.
With electric mixer, beat potatoes until well broken up. Add warm milk, salt and pepper. Stir in cabbage and leeks. Transfer to greased dish. Bake at 400 F(200 C) for 10 to 15 minutes or until heated throughout.
Serves 6