Potatoes and Cabbage

I found organic russet potatoes at the Hollywood Farmers Market Sunday, and they became the centerpiece of our St. Patrick's Day dinner. With steamed carrots and fresh peas from the garden, it was a festive springtime meal.

Potatoes get a bad rap. If you skip the oozing butter and sour cream, potatoes are actually health food.

They are low-calorie and high-fiber, a combination that makes them excellent protection against heart disease and cancers. They contain phyto-nutrients that lower blood pressure, and a wide array of antioxidants. This recipe combines them with cancer-fighting, colon healing cabbage for an incredibly healthy meal.

But you don't have to tell your family that. Just let them enjoy the meal.

Twice-Baked Potatoes with Cabbage
5 large russet (baking) potatoes
1 tbsp oil
4 cups chopped cabbage (3/4 small head)
1 leek, chopped
1/4 cup water or vegetable stock
1/2 cup warm milk
1 tbsp melted butter
paprika

Scrub potatoes and pat them dry. Pierce several times with a fork. Bake at 425°F until fork tender, about 1 hour.

Warm oil in skillet and sauté cabbage and leek until they begin to wilt, about 2 minutes. Add stock or water, cover and steam until cabbage turns bright green and tender, about 10 minutes. Season with 1/2 tsp salt.

Cut a horizontal slice off the top third of the potatoes. Scoop pulp from potatoes into bowl, leaving a 1/4 inch shell in 4 of the bottoms. Scoop pulp from the tops of the potatoes too.  Discard all the peels but the 4 bottoms. Mash or put the flesh through a ricer. Stir in warm milk. Add cooked cabbage. Season with salt and pepper.

Pile the mashed potatoes mixture into the 4 shells, dividing evenly. Brush the tops with melted butter, then sprinkle with a little paprika. Put back in the oven for 20-25 minutes until the tops are lightly browned.

Serves 4.

(Leftovers reheat well.)