Colcannon
Colcannon (Irish: cál ceannann, meaning 'white-headed cabbage') is a traditional Irish dish of mashed potatoes with cabbage. Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage. It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives. Some recipes substitute cabbage with kale.
It is often eaten with boiled ham, salt pork or Irish bacon. As a side dish it can be paired with corned beef and cabbage. It is a popular dish on Saint Patrick's Day and on the feast day of St. Brigid celebrated on February 1st. It marks the traditional beginning of spring in Ireland
Colcannon
Potatoes and Cabbage have been sustenance foods in Ireland for ages. This classic Irish dish combines mashed potatoes and cabbage.
3 cups finely shredded green cabbage
1 onion, finely chopped
1/4 cup water
6 cooked potatoes, mashed
1/4 cup milk
1/4 cup butter or margarine (1/2 stick)
Salt and freshly ground pepper to taste
Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
Add mashed potatoes, milk, butter or margarine, salt, and pepper. Mix well, stirring often until heated through.
Colcannon is served warm as a side dish.
Yield: 4 to 6 servings
Tyler's Ultimate Colcannon
3 pounds potatoes, scrubbed
2 sticks butter [1 stick for the potatoes, 2 Tbsp. for the cabbage, 1 Tbsp. per each serving]
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
6 servings
