Ingredients
- 2 pounds potatoes, scrubbed & chopped with skins on
- 8 tablespoons (1 stick) butter
- 1 pound fresh cabbage, cut in 1” chunks
- 2 garlic cloves, minced
- 2 mediums leeks, washed & sliced up to 1” above the white part
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried rosemary, ground in mortar & pestle
Make it step by step
- Place potatoes in a large pan, cover with water, bring to a boil. Simmer until potatoes are soft. Drain well.
- While potatoes are cooking, sauté cabbage in butter for a few minutes. Add leeks and garlic, and continue cooking on low heat, covered, until cabbage is soft but not mushy.
- Combine cooked potatoes with cabbage mixture, and mash. Some chunks are desirable. Stir in salt, pepper, and rosemary.
- If desired, place in an oven-proof dish and broil to brown the top.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by pentalia, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.