Prepare mashed potatoes (leftovers work nicely). Quarter cabbage and simmer in water until tender (20-30 minutes or so), remove and chop.
Meanwhile, sauté the leek whites (or onion) slowly in butter (or a blend of butter and olive oil) until soft. Stir in the milk and mashed potatoes, stirring until heated through. Toss the cabbage into potatoes over low heat, taste and adjust seasoning, and continue to toss until fluffy. Serve garnished with minced parsley, can also be seasoned with pinches of nutmeg or mace. – Chef Mick (Michaelangelo) Rosacci,
Chef’s Note: Use leftover cabbage, or simmer wedges of cabbage in salted water until tender, shock in ice water to preserve color. Adjust with milk and butter as desired. Use other leftover veggies or fresh greens and herbs to make this dish your own.
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