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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low. Cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with butter, sour cream, egg and milk. | 2. Preheat oven to 350 degrees. Grease a 2-quart casserole. | 3. Heat 1 tablespoon butter in a skillet over medium heat. Add cabbage, leeks and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Add more butter if needed. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir cabbage mixture to potato mixture until thoroughly combined, and spoon into the prepared casserole. | 4. Bake in the preheated oven for 40 minutes. Top with cheddar cheese, and return to oven until the cheese melts; about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3		peeled quartered	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	6	tablespoons	cut	513.0	23.570999999999998	16.029	43.2
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
egg	1			71.5	0.36	6.28	4.755
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
butter	1	tablespoon		513.0	23.570999999999998	16.029	43.2
cabbage	3	cups	shredded	66.75	15.485999999999999	3.4176	0.267
leek	1			54.29	12.5935	1.335	0.267
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
chicken bouillon cube	2			-	-	-	-
cheddar cheese	1/2	cup	shredded	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.