8oz green cabbage
3 fl oz ff milk
8oz floury (mealy potatoes) diced
1 large leek chopped
pinch of grated nutmeg
1 tbsp of oil (my book says 1 tbsp butter) -it fine without any of them
Cook the shredded cabbage in a saucepan of boiling salted water for 7-10 minutes. Drain thoroughly and set aside.
Meanwhile, in a separate saucepan, bring the milk to the boil and add the potatoes and leek. Reduce the heat and simmer for 15-20 minutes until they are cooked through.
Stir in the grated nutmeg and mash the potatoes and leek together. Add the drained cabbage to the potatoes and mix well. Spoon the potato and cabbage mixture in to a serving dish, making a hollow in the centre with the back of a spoon.
Pour the oil into the hollow and serve the dish immediately. Serves 4