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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This filling dish can be made ahead of time and refrigerated. Originally seen in the Vegetarian Times Complete Cookbook. Ingredients:
1 lb cabbage |
4 lbs russet potatoes, peeled and quartered |
8 ounces leeks, white parts only |
2 cups evaporated milk |
2 teaspoons salt |
1 teaspoon pepper |
1/4 teaspoon nutmeg |
4 tablespoons margarine |
Directions:
1. Core and dice cabbage and put in 3 quart saucepan. Cover with water and bring to boil. Cook until tender, about 45 minutes.
2. Put potatoes in 4 quart saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes.
3. Thinly slice leeks. Put in 2 quart saucepan, add evaporated milk, salt, pepper, and nutmeg. Boil until tender, about 10 minutes.
4. Drain potatoes and mash. Stir in leek mixture. Fold in drained cabbage.
5. Put in 3 quart greased baking dish, dot with bits of the margarine. Can be stored at refridgerator at this point if preparing ahead of time.
6. Bake for 1 hour at 350 degrees or until golden on top. Serve hot.
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