Irish cabbage recipe
Irish Colcannon (Creamy Potatoes and Cabbage)
Ingredients
• 1 lb cabbage or kale
• 1 lb potato, peeled and diced (about 4 potatoes)
• 2 small leeks or onions, chopped or 6 green onions with tops, chopped
• 1/2 cup cream or milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon mace
1.
Strip outer leaves from cabbage.
2.
Shred cabbage (or kale), place in a saucepan with water to cover the
bottom and bring to a boil.
3.
Reduce heat and simmer until crisp-tender, about 5-10 minutes.
4.
Drain well.
5.
(opt.) Liquefy in blender.
6.
Boil potatoes in a separate kettle, covered with water, until tender.
7.
In a small saucepan cook leeks or onions and cream(or milk) about
10 minutes.
8.
Mash potatoes then season with salt, pepper and mace.
9. 9
Mix in the onions and milk.
10.
Combine the potato mixture with cabbage or kale, beating it to a pale
green fluff over low heat.
11.
Pour into a deep warmed dish.
12.
Dab with butter or margarine.
13.
NOTE: Leftovers can be fried in oil until crisp and brown on both
sides.
14.
OPTION: Substitute ground nutmeg for mace.
Your Irish cabbage recipeis ready now
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