Colcannon

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. 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. 2

   Put potatoes in 4 quart saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes.

3. 3

   Thinly slice leeks. Put in 2 quart saucepan, add evaporated milk, salt, pepper, and nutmeg. Boil until tender, about 10 minutes.

4. 4

   Drain potatoes and mash. Stir in leek mixture. Fold in drained cabbage.

5. 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. 6

   Bake for 1 hour at 350 degrees or until golden on top. Serve hot.