3 cups (750 ml) shredded cabbage

1 cup (250 ml) leek, cut into small sticks

1/3 cup (75 ml) unsalted butter

Salt and pepper

1 cup (250 ml) 35% cream

2 Yukon Gold potatoes, peeled and chopped

In a saucepan, cook the cabbage and leeks in the butter for about 3 minutes. Season with salt and pepper. Add the cream and bring to a boil. Simmer over low heat, stirring frequently, for about 30 minutes or until the vegetables are tender and the liquid has almost completely evaporated.

Meanwhile, in a small saucepan, cook the potatoes in salted water. Drain and mash with a potato masher. Stir the purée into the cabbage mixture. Adjust the seasoning. Set aside.

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