Rumpledethumps

• 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

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

potatoes, green cabbage, leeks, broccoli, butter, mace, salt, milk, cheddar cheese

Taken from www.food.com/recipe/rumpledethumps-182184 (may not work)