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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My version of the Irish colcannon...pure comfort food and you don't even have to break a sweat! I usually steam the cabbage and leeks over the cooking potatoes in my pasta pot with steamer insert (saves burners and energy-two birds, one stone). Diced and fried bacon, ham, corned beef or seasoned ground beef may also be added to make it a main dish feast! Ingredients:
6 large potatoes, peeled and cubed |
5 cups cabbage, shredded |
1 cup milk or 1 cup evaporated milk |
1/2 cup leeks or 1/2 cup green onion, chopped |
1/2 cup parsley, chopped |
salt and pepper, to taste |
1/2 cup butter |
Directions:
1. In a large saucepan, cook the potatoes, covered, in a small amount of boiling salted water for 15 to 20 minutes or until tender and drain.
2. In a medium saucepan, cook the cabbage with the leeks, uncovered, in a small amount of boiling salted water for 2 minutes.
3. Cover and cook for 6 to 8 minutes more or until tender and drain.
4. Mash potatoes and stir in milk and parsley.
5. Season to taste with salt and pepper.
6. Add the butter and drained cabbage.
7. Stir until all the butter is melted and mixture is combined.
8. Serve.
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