Cabbage colcannon is a standard Irish dish of mashed potatoes with milk, butter, and cooked finely chopped onions and cabbage. Simply you’ll replace leeks for the onions and kale for the cabbage.
Colcannon is a warming and hearty dish recurrently served along corned red meat, boiled red meat, or bacon.
The Irish frequently serve colcannon on Halloween, for those who do, you’ll replace out a 3rd of the cabbage with shredded carrots.
Watch out to not overcook the cabbage; it leaves the kitchen smelling like rotten eggs. Kale is a smart replace for cabbage on this recipe; it’s loaded with calcium, iron, and nutrients A, C, and Okay. Use Tuscan, also known as dinosaur kale—the variability referred to as Lacianto.
Cabbage Colcannon
Yield 4-6 servings
Elements
- 1½ – 2 kilos Yukon Gold potatoes, unpeeled, minimize into massive, flippantly sliced chunks (you’ll use russet potatoes however peel them sooner than chopping into items)
- ½ head inexperienced cabbage, take away difficult ribs and coarse or medium-fine chop leaves (you’ll use Tuscan kale for those who like)
- 2 medium leeks (white section and 1 inch of inexperienced), trimmed and sliced, or 1 massive onion, halved and thinly sliced
- ⅓ – ½ cup entire milk or cream, warmed
- 5 tablespoons unsalted butter, divided, plus extra for serving
- ¾ teaspoon wonderful sea
- Freshly floor black pepper to style
Directions
- Soften 2 tablespoons butter over medium warmth in a big skillet. Upload the cabbage (or kale) and leeks and sauté till very smooth and candy, about half-hour, stirring incessantly. (If you happen to want, you’ll steam the cabbage: pour ½ inch water right into a saucepan, set a steamer basket within the backside, carry water to a boil, upload the cabbage, cut back the warmth, and simmer lined, turning the cabbage once in a while with tongs till smooth, about 20 mins.)
- Put potatoes in a small or medium saucepan, quilt with about 1 inch chilly salted water, and produce to a boil over prime warmth. Scale back the warmth and simmer, lined, till potatoes are fork smooth, 15 to twenty-five mins.
- Drain potatoes neatly, go back them to pan, and upload milk, and last 3 tablespoons butter, and salt. Mash with a potato masher, maintaining potatoes relatively chunky (if you need them creamy potatoes press the potatoes via a ricer or whip them with a status mixer till they’re gentle textured). Fold part to two-thirds of the cabbage into the potatoes and stir to mix. Stir in a bit extra milk if aggregate turns out too thick. Get dressed the rest of the cabbage atop the mashed potatoes. Upload further salt and pepper to style. Switch to serving dish and serve scorching.
Notes
Serve colcannon with extra butter for those who like. This dish is perfect served with corned red meat.
Classes Facet Dish
