Vegetarian Colcannon


2 pounds potatoes, scrubbed & chopped with skins on
8 tablespoons (1 stick) butter
1 pound fresh cabbage, cut in 1” chunks
2 mediums leeks, washed & sliced up to 1” above the white part
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary, ground in mortar & pestle


Place potatoes in a large pan, cover with water, bring to a boil. Simmer until potatoes are soft. Drain well.
While potatoes are cooking, sauté cabbage in butter for a few minutes. Add leeks and garlic, and continue cooking on low heat, covered, until cabbage is soft but not mushy.
Combine cooked potatoes with cabbage mixture, and mash. Some chunks are desirable. Stir in salt, pepper, and rosemary.
If desired, place in an oven-proof dish and broil to brown the top.


Colcannon has got to be one of the original comfort foods. The photo would have looked better if I had broiled the top, but it's so warm here in Texas, that I usually skip that step. But how ever it looks, when this stuff goes down, the happiness quotient goes way up.


8 servings


Wednesday, March 24, 2010 - 1:05pm


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