Traditional Irish fare is hearty and sticks to your ribs, like the recipe below for colcannon. This classic side combines two winter staples: potatoes and cabbage. When they come together with butter, cream, and scallions, these humble ingredients make for a delightful, hearty side dish.
Colcannon is delicious served alongside corned beef hash or beef roast, but you can also serve it as part of a vegetarian meal. Consider serving colcannon alongside a vegetarian roast or even topped with a poached egg or two. Filling and delicious, it's the perfect option for Meatless Monday.
Colcannon
6
10 minutes
30 minutes
40 minutes
½ head Savoy cabbage (about 1 pound), shredded
½ cup chopped green onions
2 pounds potatoes, peeled and quartered
½ cup cream
¼ cup butter, diced
salt and pepper
Place the cabbage in a pot and add water just to cover. Bring to a boil, then reduce the heat and simmer, uncovered, about 10 minutes, or until cabbage is tender. Add the green onions, simmer 1 additional minute, then drain and set aside.
Place the potatoes in a pot and cover with cold water. Bring to a boil, then season with salt and cook until tender, about 15 minutes.
Drain the potatoes, then return them to the hot pan. Add the cream and diced butter, and mash until smooth. Fold in the cabbage and onion mixture and serve.