colcannon
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Contributed by: Penny and Judy Constant This is a recipe from County Mayo, Ireland. It's traditional fare that's good anytime. Kale can be substituted for cabbage
yield
8 (makes 5 1/3 cups)
prep time
15 Min
cook time
45 Min
method
Saute
Ingredients For colcannon
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1 lbcabbage, halved & cored
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1 lbpotatoes, peeled & cut into 1 1/2 inch pieces
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2 1/2 cleeks, chopped (white & green part only)
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1 cmilk
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4 Tbspbutter
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1 pinchground mace
How To Make colcannon
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1Put cabbage in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce hear and simmer until tender, about 20 minutes.
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2Transfer cabbage to a bowl with a slotted spoon. (Do not dump water out of the pot.) Coarsely chop and cover with foil to keep warm.
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3Add potatoes to cabbage water and boil until very tender, 15 -20 minutes. Drain, return to pot and cover.
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4While potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.
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5Add salt & pepper to taste and mace to potatoes; mash well. Stir in cabbage and leeks. Make a well in the center, and pour in butter. Mix well.
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