1 med. cabbage
1 tablespoon butter
6 stems green onions, green and white parts, chopped
1 1/2 pounds potatoes, peeled
1 cup milk
1 tablespoon parsley, chopped
Optional: 2 rashers bacon, cooked until crisp and broken into pieces
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 green onions until tender. Set aside. Boil and mash potatoes adding milk and seasonings. Stir in the sauteed mixture and parsley.
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.
Friday, December 18, 2009 - 2:54am