Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Gouda | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450 g potatoes (floury Maris Piper or Golden Wonders are best; leave skin on if you want)
- 150 ml single cream
- Mace
- Ground paprika
- 450 g white or savoy shredded cabbage
- 2 small leeks or 1 bunch of spring onion tops, chopped
- 125 g unsalted butter
- 200 g mature Gouda cheese , grated
- Salt
- Pepper
Directions
Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
Blanch the cabbage in boiling water for 2 minutes and drain.
Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
Spoon the cabbage into the bowl and mix with the mashed potatoes.
Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.