Colcannon

Jolayne Cooper

By
@jwcooper

Last year I was looking for a St. Patrick's Day recipe that was a little different from my normal corned beef and cabbage. I found a few that looked interesting, but I decided to make this and liked it enough to include it again this year. You get your cabbage, but in a different way. Everyone seemed to enjoy it, hope you do as well.

I got the recipe from food.com. It said the recipe came from a Jane Brody cookbook.


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Rating:
★★★★★ 1 vote
Serves:
4
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 lb
potatoes, red or yukon (i used russet)
4 c
shredded green cabbage
1 c
chopped onions
1/4 c
milk
1 Tbsp
butter
3 oz
cheddar cheese or 3 oz. hard cheese, grated
salt and pepper, to taste

Step-By-Step

1Boil potatoes in lightly salted water until tender.

2Drain, reserving the liquid, and set them aside to cool. Using the reserved potato water, boil the cabbage and onion for about 5 minutes. Drain and set aside.

3Mash potatoes with milk, butter, and salt and pepper to taste.

4Add the reserved onion and cabbage mixture.

5Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.

6Sprinkle with remaining cheese on top.

7Heat in a moderately hot oven and let cheese on top brown slightly. (I used a 350 degree oven)

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Vegetable
Regional Style: Irish
Other Tag: Quick & Easy