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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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

Directions Step-By-Step

1
Boil potatoes in lightly salted water until tender.
2
Drain, 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.
3
Mash potatoes with milk, butter, and salt and pepper to taste.
4
Add the reserved onion and cabbage mixture.
5
Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
6
Sprinkle with remaining cheese on top.
7
Heat 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