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  • 1/2 lb. bacon
  • 6 cups shredded cabbage
  • 1 1/2 cups milk
  • 1 package Knorr® Leek recipe mix
  • 3 lbs. potatoes, peeled, cut and boiled
  • 5 Tbsp. I Can't Believe It's Not Butter!® Spread



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Cook bacon in large skillet over medium-high heat until crisp. Remove bacon and reserve 2 tablespoons drippings.
  • 2 Add cabbage to the reserved drippings and cook until slighty golden, about 5 minutes, stirring frequently. Stir in milk and Knorr® Leek recipe mix and bring to a boil, stirring constantly. Reduce heat and simmer until cabbage is tender, about 5 minutes
  • 3 Meanwhile, mash potatoes with Spread. Stir in cabbage mixture and bacon. Add additional milk, a little at a time, until desired consistency. Season to taste with salt and pepper.