Added to shopping list. Go to shopping list.
Ingredients50 m servings 120 cals
Original recipe yields 10 servings
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- While potatoes are boiling, place the cabbage into a pot with several tablespoons of water; cover, bring to a boil over medium heat, and reduce heat to medium-low. Cook the cabbage until tender, 10 to 15 minutes. Pour off any excess liquid, and set the cabbage aside.
- Place the sliced leeks, milk, caraway seeds, and anise seeds into a large saucepan over medium-low heat, and bring to a simmer. Cook the leeks until soft, about 10 minutes, stirring occasionally. Add the butter, and season with salt and pepper; let the mixture stand off the heat until the butter melts.
- Mash the potatoes with a masher in a large bowl, and stir in the leek mixture until the mashed potatoes are slightly chunky. Stir in the cooked cabbage, and serve.
Per Serving: 120 calories; 5.5 g fat; 16.1 g carbohydrates; 3 g protein; 14 mg cholesterol; 58 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is yummy and creamy. I devised a healthier version: Use chicken broth and 1 TB of butter instead of the milk and 1/4 cup butter. If you don't have the carayway and anise, some dashes of ...