Ingredients
-
5
-
2 1/2
-
2
-
2 1/2
-
6
-
1/4
-
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Rumpledethumps, From Sundays at Moosewood. I know this has a pretty bizarre name, but the casserole itself is pretty standard comfort food., This was wonderful! I was looking for a recipe to use the last of the homegrown fall crops, and this was perfect. The cabbage, broccoli, and potatoes were all fresh from the garden even in November in Wisconsin.
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Steps
|
1
Done
|
Peel and Coarsely Chop the Potatoes. Boil in Salted Water Until Tender, About 15 Minutes. |
|
2
Done
|
Steam the Cabbage, Leeks, and Broccoli. |
|
3
Done
|
Melt 2 Tb. of the Butter and Add the Mace. |
|
4
Done
|
Combine the Cabbage, Leeks, and Broccoli With the Seasoned Butter; Salt and Pepper to Taste. |
|
5
Done
|
Drain and Mash the Potatoes With the Remaining Butter and the Milk. Salt and Pepper to Taste. |
|
6
Done
|
Combine Potatoes With Other Vegetables. |
|
7
Done
|
Oil a 9 X 13 Pan and Spread the Vegetable Mixture in It. |
|
8
Done
|
Sprinkle With Grated Cheddar. |
|
9
Done
|
Broil For a Few Minutes, Until the Cheese Is Bubbly and Slightly Browned. |
