colcannon
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.
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound potatoes, red or yukon (i used russet)
- 4 cups shredded green cabbage
- 1 cup chopped onions
- 1/4 cup milk
- 1 tablespoon butter
- 3 ounces cheddar cheese or 3 oz. hard cheese, grated
- - salt and pepper, to taste
How To Make colcannon
-
Step 1Boil potatoes in lightly salted water until tender.
-
Step 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.
-
Step 3Mash potatoes with milk, butter, and salt and pepper to taste.
-
Step 4Add the reserved onion and cabbage mixture.
-
Step 5Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
-
Step 6Sprinkle with remaining cheese on top.
-
Step 7Heat in a moderately hot oven and let cheese on top brown slightly. (I used a 350 degree oven)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Potatoes
Tag:
#Quick & Easy
Keyword:
#cabbage
Keyword:
#st patricksday
Ingredient:
Vegetable
Culture:
Irish
Method:
Stove Top
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