Nov 15, 2006
Colcannon
- 1 lb potatoes, washed but not peeled
- 1 lb green cabbage, shredded
- 1/2 onion, minced
- 1/4 cup milk
- 1 tbsp butter
- 3 oz sharp Cheddar Cheese, grated
- salt and pepper
- Boil the potatoes in salted water until they are ver tender, but not mushy.
- Drain the potatoes, reserving the cooking liquid.
- Using the potato water, adding more if necessary, boil the cabbage, with the onion for about 5 minutes. Drain and set aside.
- Preheat the oven to 375 F.
- Place the potatoes in a bowl with the milk and butter and mash them until they are smooth.
- Add the cabbage to the potatoes and 2/3 of the cheddar cheese. Season with salt and ground pepper.
- Grease a large casserole dish and place the colcannon inside. Sprinkle with the remaining cheese.
- Bake the colcannon until heated through and let the cheese brown a bit on top.
- Serve.
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