• 8servings
  • 90minutes
  • 237calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 potatoes, peeled and quartered

  2. 1 pinch salt

  3. 6 tablespoons butter, cut into small chunks

  4. 120ml soured cream

  5. 1 egg

  6. 1 tablespoon milk, or as needed

  7. 1 teaspoon butter, or as needed

  8. 200g shredded cabbage

  9. 2 leeks, chopped

  10. 1 small onion, chopped

  11. 2 chicken stock cubes

  12. 60g grated Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Place the potatoes into a large pot and cover with salted water. Bring to the boil, 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. Season the potatoes with salt and mash with 6 tablespoons of butter, soured cream, egg and milk.

  2. Preheat oven to 180 C / Gas 4. Grease a 2-litre casserole dish.

  3. Heat 1 teaspoon butter in a frying pan over medium heat; cook and stir the cabbage, leeks and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crumble 2 stock cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared dish.

  4. Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.


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