About this recipe:A traditional Irish dish made from mashed potatoes, chopped cabbage and leeks, seasoned with caraway seeds and anise seeds. Leftovers can be revived by adding meat to the dish.
450g potatoes, peeled and cut into chunks
350g cabbage, finely chopped
2 large leeks (white and pale green parts only), sliced into 5mm rounds
2 tablespoons caraway seeds
1/2 teaspoon anise seeds
salt and pepper to taste
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Method Prep:20min › Cook:30min › Extra time:50min › Ready in:1hr40min
Place the potatoes into a large saucepan and cover with salted water. Bring to the boil over high heat, 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.
While potatoes are boiling, place the cabbage into a saucepan with several tablespoons of water; cover, bring to the boil over medium heat and reduce heat to medium-low. Cook the cabbage until tender, 10 to 15 minutes. Pour off any excess liquid and set the cabbage aside.
Place the sliced leeks, milk, caraway seeds and anise seeds into a large saucepan over medium-low heat and bring to a simmer. Cook the leeks until soft, about 10 minutes, stirring occasionally. Add the butter and season with salt and pepper; let the mixture stand off the heat until the butter melts.
Mash the potatoes with a masher in a large bowl and stir in the leek mixture until the mashed potatoes are slightly chunky. Stir in the cooked cabbage and serve.
If your local supermarket doesn't stock anise seed, you can purchase them online.