Colcannon

This is an Irish dish I found in one of my vegetarian cookbooks. It is quite tasty. I served it with brats, but it would be good with any sausage.

1 lb. cabbage, quartered and sliced
4 lb potatoes, peeled and quartered
8 oz leeks
2 cups evaporated milk
2 t salt
1 t pepper
1/4 t nutmeg
4 T butter (I only used about 2T)

Put cabbage in 3 quart saucepan and cover with water. Bring to a boil and cook until very tender, about 45 minutes. Put potatoes in 4 quart saucepan, cover with water. bring to a boil and cook until very tender. (You will be mashing them) Meanwhile, cut the white parts of the leeks in half lengthwise and slice thinly. Put leeks in 2 quart saucepan and add evaporated milk, salt, pepper and nutmeg. Boil for 10 minutes, until leeks are tender. Heat oven to 350 and butter a 3 quart baking dish. Drain potatoes and mash. Add the leeks and milk, stir with a spoon. Drain cabbage and fold into potatoes. Taste and adjust seasoning. Put mixture in a baking dish. Dot with bits of butter. (This can be made to this point and refrigerated for several days) Bake 1 hour until heated through and golden on top. Serve hot.