Vegetarian Colcannon
By: pentalia
Published: Wednesday, March 24, 2010 - 1:05pm

Ingredients




2 pounds potatoes, scrubbed & chopped with skins on
8 tablespoons (1 stick) butter
1 pound fresh cabbage, cut in 1” chunks
2 garlic cloves, minced
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

Preparation

1 Place potatoes in a large pan, cover with water, bring to a boil. Simmer until potatoes are soft. Drain well. 2 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. 3 Combine cooked potatoes with cabbage mixture, and mash. Some chunks are desirable. Stir in salt, pepper, and rosemary. 4 If desired, place in an oven-proof dish and broil to brown the top.

About


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.