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Number of posts : 2738
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Colcannon   Thu Aug 23, 2012 8:17 pm

Colcannon (Adapted from Irish Pub Cooking’s recipe for Colcannon; published by Parragon Books Ltd.)

Serves about 8

2 lbs (about 4 medium) starchy potatoes, peeled and cubed
2 3/4 teaspoons salt, divided
1 stick (8 tablespoons) butter, divided
1 cup half and half (or milk if you prefer…I won’t even suggest using cream)
2 tablespoons canola oil
2 lbs (about 1 small head) green cabbage, quartered, core removed, and chopped*
1 medium onion, diced
1/2 teaspoon ground marjoram (optional)**
1/4 teaspoon black pepper
6 scallions (white and green parts), thinly sliced (divided)

Put the potatoes in a medium pot and cover by 1 to 2 inches with cold water; bring to a boil over high heat, then turn heat down and simmer until tender, about 7 to 10 minutes; drain. Transfer to a large bowl and mash with 1 1/4 teaspoons salt and 4 tablespoons butter (leaving lumps if you like). Gradually mash in the half and half a little at a time so the potatoes absorb it all.

Add the remaining 4 tablespoons butter and the canola oil to a large skillet over medium-high heat; add the cabbage, onion, remaining 1 1/2 teaspoons salt, marjoram, and pepper, and cook until tender, about 10 to 14 minutes. Add 4 sliced scallions and cook 30 seconds more.

Stir the cabbage mixture into the mashed potatoes; taste and season with additional salt and pepper as desired. Serve hot, with the remaining 2 sliced scallions sprinkled on top.

*I think Savoy or Napa cabbage could be substituted for the green cabbage, just be sure to decrease the cooking time accordingly (or if you prefer, kale can be used instead). Regarding the cooking method, in the cookbook, they shredded the cabbage and boiled it until tender, which is probably the more traditional way. I wanted to sauté it in butter, since I think there is little else in this world that’s better than cabbage sautéed in butter.

**Ground marjoram is my own twist on this recipe, since marjoram is one of my favorite herbs to pair with cabbage; feel free to omit it if you like.
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