Colcannon

Colcannon

Ingredients:
cabbage, raw
potatoes, raw, skin
leeks, (bulb and lower leaf-portion), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt

Directions:
Core and dice cabbage and put in 3 quart saucepan.
Cover with water and bring to boil.
Cook until tender, about 45 minutes.
Put potatoes in 4 quart saucepan.
Cover with water and bring to boil.
Cook until tender, about 20 minutes.
Thinly slice leeks.
Put in 2 quart saucepan, add evaporated milk, salt, pepper, and nutmeg.
Boil until tender, about 10 minutes.
Drain potatoes and mash.
Stir in leek mixture.
Fold in drained cabbage.
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.
Bake for 1 hour at 350 degrees or until golden on top.
Serve hot.