Colcannon

Sixth Grade Heritage Cookbook 1997

1 lb. potatoes, washed but not peeled

1 large onion, chopped

1 lb. (4 c.) green cabbage, shredded

¼ c. milk

1 T. margarine or butter

3-4 oz. hard cheese, grated, divided (Parmesan is fine)

Salt and pepper to taste

The catharsis of shredding cabbage.

Boil potatoes in salted water until they are tender but not mushy. 

Budget time for this. Potatoes are wily and unpredictable.

Drain, reserving liquid. Cool potatoes. Use potato water (adding fresh water if needed), boil cabbage and onion for 5 minutes; drain. Set aside. When potatoes are cool enough to handle, peel. Put into a large bowl. Add milk and margarine. Mash to desired consistency. Add cabbage and onion. Mix 2/3 of the cheese with the potato mixture. Season with salt and pepper. Transfer to a greased baking dish. Sprinkle with remaining cheese. Heat through until cheese is browned. You can use any temperature for the heating; the colcannon can cook at the same time as another dish in the oven.

Served with a little chicken-flavored rice.

My Rating: 4/5 "If you're familiar with colcannon then you're aware that this isn't really colcannon. But! If you judge it as a sort of cheesy mashed potato, then you'll find it makes quite a pleasant side dish. I dumped more cheese into the leftovers for good measure, of course. But it's nice and hearty as-is!"