This is classic colcannon (Irish dish of cabbage and potatoes) dish with some extra ingredients. I threw in some bacon which the original recipe didn't have (it was from a vegetarian cookbook). The dish was a hit. M had seconds and Curtis and I really enjoyed it. J was being almost 2 and wanted to eat cookies for supper instead, so he basically just didn't eat supper (because he sure wasn't getting cookies!). This is a good way to use some cabbage and never even notice it (only problem is it doesn't use much). This recipe will serve 3 - 4 adults.

Rumpledethumps
3 potatoes (1 1/4 - 1 1/2 pounds), peeled and cut into chunks
2 strips of bacon
1 1/2 c chopped cabbage
1 leek, washed and chopped
1 1/2 c coarsely chopped broccoli
3 T butter
a pinch of mace
salt and black pepper to taste
1/3 c milk
3/4 c grated cheddar cheese

Boil the potatoes in a pot of salted water for 15 minutes, or until tender. Meanwhile, steam or blanch the cabbage, leeks, and broccoli. Cook the bacon, drain, and crumble into small pieces. Melt 1 T butter and stir in the mace. Mix the seasoned butter and salt and pepper to taste into the steamed vegetables. Drain the potatoes and mash with 1 more T butter. Stir in the seasoned vegetables and bacon and mix evenly. Spread in an oiled 9 x 9" baking pan. If desire, melt the remaining 1 T of butter and drizzle it over the potato mixture. Sprinkle the cheese on top. Bake at a preheated 450 degrees oven for 15 minutes or place under the broiler for 3 -4 minutes, or until cheese is brown and bubbly.