Rumpledethumps - cooking recipe

Ingredients

5 large potatoes
2 1/2 cups chopped green cabbage
2 leeks, washed and chopped
2 1/2 cups broccoli, coarsely chopped
6 tablespoons butter
1/4 teaspoon mace
salt and pepper
1/4 cup milk
1/2 cup cheddar cheese, grated

Preparation

Peel and coarsely chop the potatoes. Boil in salted water until tender, about 15 minutes.
Steam the cabbage, leeks, and broccoli.
Melt 2 tb. of the butter and add the mace.
Combine the cabbage, leeks, and broccoli with the seasoned butter; salt and pepper to taste.
Drain and mash the potatoes with the remaining butter and the milk. Salt and pepper to taste.
Combine potatoes with other vegetables.
Oil a 9 x 13 pan and spread the vegetable mixture in it.
Sprinkle with grated cheddar.
Broil for a few minutes, until the cheese is bubbly and slightly browned.