This is a recipe is from County Mayo, Ireland. It's traditional fare that's good any time. Kale can be substituted for cabbage.
If this sounds like a lot of butter to you, this recipe is still deliciously buttery with only 4 tablespoons.
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- 1 lb
- cabbage, halved and cored
- 1 lb
- boiling potatoes, (such as yukon gold), peeled and cut into 1 1/2 inch pieces
- 2 c
- leaks, (white and pale – green cards only), chopped, (2 1/2 cups)
- 1 c
- salt and pepper to taste
- 1 pinch
- 1 c
- butter, melted
How to Make Colcannon
- 1Put cabbage in a 3–quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
- 2Transfer cabbage to a bowl with a slotted spoon (do not don't out the water in the pot), coarsely chop, and cover with foil to keep warm.
- 3Add potatoes to cabbage water and boil until very tender, itching 20 minutes. Drain, returned to pot and cover.
- 4While potatoes cook, put leeks and milk in a separate sauce pan and simmer over medium–low heat until soft, about 10 minutes.
- 5And salt and pepper to taste and mace to potatoes; mash well. Stir in cabbage and leaks. Make a well in the center, and pour in butter. Mix well.