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- 1 cup coconut milk
- pepper to taste
- 1 pound cabbage
- 1 pound red potatoes
- 2 leeks
- salt to taste
- 1/2 tsp ground nutmeg
1)In separate pots, boil the cabbage and potatoes until tender.
2)While the cabbage and potatoes are cooking, chop the leeks (the whole leek) and simmer them until tender in just enough milk to cover them.
3)When cabbage and potatoes are tender, remove them from heat and drain. Chop the cabbage as finely as you feel comfortable with. Season the spuds with the salt, pepper, and nutmeg (a pinch of mace can be used instead of nutmeg) and mash the potatoes well. Stir in leeks and milk, then blend in the cabbage.