Colcannon

Photo: flickr user Ned Raggett

Ingredients

1 med. cabbage

1 tablespoon butter

6 scallions, chopped

1 1/2 pounds potatoes, peeled

1 cup milk

Salt

pepper

1 tablespoon parsley, chopped

Preparation

Cut into top of cabbage and hollow it out, leaving 3-4 outside leaves intact, reserving the hollowed-out portion. Plunge the hollowed-out head into large amount of boiling water; simmer 5 minutes or until tender-crisp. It must hold its shape. Cool quickly in cold water; invert and drain.

Chop reserved cabbage pieces, measure 1 1/2 cups. Stir fry in butter along with scallions until tender. Set aside. Boil and mash potatoes adding milk and seasonings. Stir in the sauteed mixture and parsley. Pile into cabbage cavity. Keep hot until serving time. Serve with pork chops garnished with red onion rings.

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About

Colcannon is a traditional dish made from mashed potatoes, kale or cabbage, butter, salt, and pepper. It can contain other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham or Irish bacon.

An old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it. This is still done today and small amounts of money are placed in the potato.