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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Strip outer leaves from cabbage. | 2. Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil. | 3. Reduce heat and simmer until crisp-tender, about 5-10 minutes. | 4. Drain well. | 5. (opt.) Liquefy in blender. | 6. Boil potatoes in a separate kettle, covered with water, until tender. | 7. In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes. | 8. Mash potatoes then season with salt, pepper and mace. | 9. Mix in the onions and milk. | 10. Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat. | 11. Pour into a deep warmed dish. | 12. Dab with butter or margarine. | 13. NOTE: Leftovers can be fried in oil until crisp and brown on both sides. | 14. OPTION: Substitute ground nutmeg for mace. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1	lb		113.3982	26.3084	5.806	0.4536
potato	1	potatoes	peeled diced	-	-	-	-
onion	2	2	chopped	56.0	13.075999999999999	1.54	0.14
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
mace	1/8	teaspoon		1.0094	0.1073	0.0143	0.0688

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