colcannon
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Contributed by: Penny Robinson and Judy Constant 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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yield
8 (5 1/2 cup serving)
prep time
15 Min
cook time
25 Min
method
Broil
Ingredients For colcannon
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1 lbcabbage, halved and cored
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1 lbboiling potatoes, (such as yukon gold), peeled and cut into 1 1/2 inch pieces
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2 cleaks, (white and pale – green cards only), chopped, (2 1/2 cups)
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1 cmilk
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salt and pepper to taste
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1 pinchmace
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1 cbutter, melted
How To Make colcannon
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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.
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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.
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3Add potatoes to cabbage water and boil until very tender, itching 20 minutes. Drain, returned to pot and cover.
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4While potatoes cook, put leeks and milk in a separate sauce pan and simmer over medium–low heat until soft, about 10 minutes.
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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.
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