Oh how I love to share traditional Irish recipes! This dish is great on any night, however is perfect for Samhain or feasting celebrations!
- 1/2 a head of green cabbage, finely chopped
- 2 pounds, or so, of organic russet potatoes (peel and cut into small pieces)
- 1 decent sized organic leek, chop this up
- 1/2 cup of organic half/half (substitutions: 1/4 cup organic cream or 1/2 almond milk could do)
- sea salt and ground black pepper
- organic butter (the real deal, just cream) or substitute veggie butter (read the ingredients – it might be processed!)
In a large pot, put peeled and cut spuds in and cover with water. On top of pot place colander with your chopped cabbage. On medium-high heat boil the potatoes/steam cabbage until potatoes are tender (15-20 minutes or so). Turn off heat and drain water from potatoes. In a saute pan heat leeks with half/half over low-medium heat until tender. Mix cabbage, leeks, and spuds together. Season with a dash of sea salt and freshly ground black pepper. Serve with a tablespoon of butter.