Leftover mashed potatoes with braised cabbage - also available in our Deli case this week! Gluten Free

INGREDIENTS:

1 pound mashed potatoes

1 1/2 cup cooked cabbage

1/4 cup butter

1/2 cup leek whites or onion, finely chopped

1/4 cup milk

DIRECTIONS:

Prepare mashed potatoes (leftovers work nicely). Quarter cabbage and simmer in water until tender, remove and chop.

Sauté the leek whites (or onion) slowly in butter (or a blend of butter and olive oil) until soft. Stir in the milk (or fat free half & half) and mashed potatoes, stirring until heated through. Toss the cabbage into potatoes over low heat, taste and adjust seasoning, and continue to toss until fluffy.

Chef’s Note: Use leftover cabbage, or simmer wedges of cabbage in salted water until tender, shock in ice water to preserve color. Adjust with milk and butter as desired. Use other leftover veggies or fresh greens and herbs to make this dish your own.