Colcannon

2
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.

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

Ingredients

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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

How to Make Colcannon

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)

Printable Recipe Card

About Colcannon

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




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