Colcannon - cooking recipe

Ingredients

1 lb cabbage
4 lbs russet potatoes, peeled and quartered
8 ounces leeks, white parts only
2 cups evaporated milk
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon nutmeg
4 tablespoons margarine

Preparation

Core and dice cabbage and put in 3 quart saucepan. Cover with water and bring to boil. Cook until tender, about 45 minutes.
Put potatoes in 4 quart saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes.
Thinly slice leeks. Put in 2 quart saucepan, add evaporated milk, salt, pepper, and nutmeg. Boil until tender, about 10 minutes.
Drain potatoes and mash. Stir in leek mixture. Fold in drained cabbage.
Put in 3 quart greased baking dish, dot with bits of the margarine. Can be stored at refridgerator at this point if preparing ahead of time.
Bake for 1 hour at 350 degrees or until golden on top. Serve hot.