Southern Colcannon Recipe #106032
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!
by Mercy
40 min | 20 min prep
SERVES 8
- 6 large potatoes, peeled and cubed
- 5 cups cabbage, shredded
- 1 cup milk or evaporated milk
- 1/2 cup leek or green onion, chopped
- 1/2 cup parsley, chopped
- salt and pepper, to taste
- 1/2 cup butter
- 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.
- In a medium saucepan, cook the cabbage with the leeks, uncovered, in a small amount of boiling salted water for 2 minutes.
- Cover and cook for 6 to 8 minutes more or until tender and drain.
- Mash potatoes and stir in milk and parsley.
- Season to taste with salt and pepper.
- Add the butter and drained cabbage.
- Stir until all the butter is melted and mixture is combined.
- Serve.
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5 stars