not so irish colcannon
(1 rating)
This recipe is from my German great grandmother. It's more about the cabbage than the mashed potatoes. It's so easy to make, and it tastes delicious! My mom would serve this with fried pork chops. I find it goes well with pork, chicken, and beef! I just love this stuff, and I hope that you give it a try!
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(1 rating)
yield
serving(s)
method
Stove Top
Ingredients For not so irish colcannon
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1 mdhead of cabbage
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3 mdsize red potatoes
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1 mdonion, chopped
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6 Tbspbutter
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salt and pepper to taste
How To Make not so irish colcannon
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1Prepare the cabbage, potatoes, and onions. Cut the cabbage, remove the core, cut into wedges. Peel the potatoes, and quarter. Peel the onion, and chop.
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2In a large pot, cover the cut cabbage and potatoes with water. I always add a bit of salt to the water too. Cover with a lid. Bring to a boil, and cook until the potatoes are soft, and the cabbage is very tender, about 20 minutes.
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3While the cabbage and potatoes are cooking, in a small pan melt the butter, add the onion, and cook along side the cabbage and potatoes.
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4When the cabbage and potatoes are done, drain well in a colander. (I always try to press excess water from the cabbage.) Return to the pot, and with a slotted spoon, add the cooked onions. Add some of the butter too! Salt and Pepper to taste. Now mash it all together! And mash well!
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5Place in a serving dish, and top with remaining butter. Enjoy!
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