1/2 pound potatoes, cubed
1 1/2 cups thinly sliced cabbage
1 leek, sliced
1/2 tablespoon skim milk
1/2 tablespoon light margarine
1/4 teaspoon ground nutmeg
1 garlic clove, minced
Cook potatoes and until tender, about 15 minutes. Meanwhile, cook
cabbage and leeks until tender, about 10 minutes.
Drain potatoes. Add milk, margarine, nutmeg. Mash until mixture is
smooth. Drain cabbage and leeks, stir into potato mixture. Stir in
additional milk if mixture is too stiff. Makes 2 servings.