Moosewood Mondays---Rumpledethumps

I'm usually not really into the themed blogging days, but when I saw that Living in the Kitchen with Puppies  was doing a Moosewood Monday's day I was all for it.  I have loved the Moosewood books since I was a kid.  I would look through my Mom's reading the recipes (or just looking at the pictures when I was young!) and plan entire menus from the books my Mom had.  Now that I have my own Moosewood collection I still love to pull out recipes and make  incredibly delicious dishes from them.  Admittedly my favorite is apple crisp that you use orange juice in!
Tonight I wanted to keep our dinner quick, stocked full of veggies and...quick! I have been meaning to try this and I wasn't disappointed with it. SA left a sad little pile of cabbage on his plate and choose that moment to let me know he doesn't like steamed cabbage (too bad!) Funny name, but serious dinner! (forgive the picture, I know its not the best, but I was hungry!)

Rumpledethumps


5 large potatoes (2-2 ½ pounds)
2 1/2 cups chopped cabbage
2 leeks, washed and chopped  * I omitted them :(
21/2 cups coarsely chopped broccoli
6 tablespoons butter
1/4 teaspoon mace
salt and freshly ground black pepper to taste
1/4 cup milk
1½ cups grated cheddar cheese


Peel the potatoes, cut them into chunks, and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2 tablespoons of the butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables.
Drain the potatoes and mash with 2 more tablespoons butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13x9-inch baking pan. Melt the remaining 2 tablespoons of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly.