Plantidote of the Day 2011-12-02
If you're not Irish, it's possible that you've never had Colcannon, which would be a shame. It's one of the best winter foods ever -- easy, filling and actually good for you! To make it, you'll need some potatoes, about 1 pound for four people, plus some cabbage. Here's how it goes together:
Colcannon with Red Potatoes
1 pound red potatoes, washed and cut in half
1-2 Tablespoons butter
1/2 cup onion, thinly sliced
6 cups cabbage, shredded
1 cup milk (whole or low-fat)
salt and pepper to taste
Cook potatoes for 15 to 20 minutes or until soft. Put them in a bowl and cover to keep them warm.
Heat butter in a large pan over medium heat. Add onion and cook for about two minutes, until the onion is soft and starting to turn translucent. Add cabbage to the onions and continue cooking. Stir occasionally for about five minutes.
Reduce heat to low. Stir in milk, salt and pepper. Cover and cook until the cabbage is tender, about eight minutes. Add the cabbage-onion mixture to the potatoes. Smash the potatoes with a fork or a potato masher until they are thoroughly mashed.
I like this version because you don't have to peel the potatoes. But there are lots of different recipes for Colcannon. Here's Martha Stewart's slightly more fancy version (don't laugh - we Pollacks know a few things about potatoes and cabbage) and here's one from the Food Network, with links to several others at the bottom of the page. Enjoy!
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