Strip the outer leaves from the cabbage.

Shred the cabbage (or kale) and place it in a saucepan with enough water to cover the bottom. Bring to a boil.

Reduce the heat and let it simmer until crispy-tender, about 5-10 minutes. Drain well.

In a separate pot, boil the potatoes in water until they are tender.

While the potatoes are cooking, sauté the leeks or onions in a small saucepan with cream (or milk) for about 10 minutes.

Once softened, mash the potatoes. Add salt, pepper, and mace to taste.

Combine the potato mixture with the cabbage or kale, beating it until you achieve a pale green fluff over low heat.

Pour into a deep warmed dish and finish with a dab of butter or margarine on top.