Ingredients
1 head Savoy Cabbage (looks like a regular, round head of Cabbage but “curly”)
3 Leeks
5-6 medium Potatoes (just not red)
salt to taste
pepper to taste
1-2 c. Milk
1/2 stick Butter
Preparation
Peel Potatoes only if skin is tough. Cut into large pieces (they will fall apart during cooking so size doesn’t matter).
Wash dirt out of Leeks and cut into 1/2" slices - all white into a little green.
Peel outer layers of Cabbage and compost. Slice Cabbage into ~1-2" wedges, cutting out the tough core and other tough parts.
Put Potatoes covered with water in a large pot. Barely cover with water and boil until almost soft.
Add Leeks and Cabbage, salt to taste and some more water if needed.
When Cabbage is wilted, add 1 to 2 cups Milk, a chunk of Butter and heat up again but DON’T OVERCOOK (turns cabbage to mush).
