Colcannon

sausages_in_beer_with_cabbage

From The Ballymaloe Cookbook

INGREDIENTS

  • 6-8 potatoes (Russet preferred)
  • 1 head of cabbage
  • 1 1/2 C. milk (aprox.)
  • salt and pepper
  • 4-8 T. butter

DIRECTIONS

Scrub potatoes and boil in salted water. Quarter, core and finely shred cabbage. Put in a very little boiling water. Boil rapidly, turning occasionally until cooked, and the water has all evaporated. Peel potatoes and mash with milk. Stir in cabbage immediately and heat very well. Taste for seasoning. Serve in a warm dish, hollowing the center a little. The butter is placed in the hollow to melt slowly into the vegetables.

TIPS

This recipe is as authenticly Irish as it gets and very enjoyable in cold weather.

Advertisements

One thought on “Colcannon

  1. Pingback: Green Food (Yum!) « Fish Mix

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s