2/3 c cream 2 leeks 1 lb green cabbage 1 lb potatoes 1/2 c butter Peel potatoes and boil until soft. Finely chop leeks and cabbage. Saute’ in butter until soft. Add to potatoes with cream and mix until smooth. Salt and pepper to taste
3 c flour
1 tsp nutmeg
1 tsp allspice
1/2 tsp salt
1/4 c butter
2 T brown sugar
3/4 ounce active dried yeast (3 packets)
1 1/4 c milk
2 eggs, beaten
1/2 c raisins
1 c currants
1 small egg, beaten, for glazing
In a medium bowl, sift together flour, nutmeg, allspice and salt. Using fingers or a pastry cutter, work in butter. Do not expect mixture to form a mealy texture. Stir in all but 1 teaspoon sugar.
In a medium bowl, mix together sugar and yeast. Heat milk until it is warm (110°). Whisk into yeast and sugar combination. Let cool slightly. Stir in eggs. Mix well and add to dry ingredients.
Stir in raisins, currants and peel. Mix well. Turn mixture onto a floured work surface and knead about 3 – 5 minutes, or until dough is elastic.
Place dough in greased 8 inch round cake pan. Cover with cloth and put in warm, draft-free place to rise, about 1 to 1 1/2 hours.
Preheat oven to 400° F.
Brush top of bread with egg. Bake in preheated 400°F oven for about 40 – 50 minutes, or until a tester comes out clean.