I knew the goaties would love some cabbage! They ate a few outside leaves and the core. Sure wish i had a video of Sidney eating the long core fingers. What a workout. But she perservered. The Pongo sniffed and ignored. Then when i left and returned she decided to not be so picky. Cabbage, yum! We thought so too, this was a good variation of colcannon. I boiled potatoes first, fished them out, boiled cabbage, drained, then mashed potatoes in pot, and stirred in the cabbage. The doode was on his way home so I put the lot into a dish in the oven dotted with butter and topped with a fried chopped onion. We ate nearly the whole thing!
- 3-4 medium potatoes, peeled and quartered
- 3 tbsp. milk or unsweetened/plain soy milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 cups chopped cabbage or kale
- 2 tbsp. butter or margarine
- 1/4 cup chopped onions or green onions
- Cook potatoes in a pot of boiling water until tender. Drain, reserving water.
- Place the hot potatoes in a large bowl.
- Add chopped cabbage to the reserved potato water. Cook 6-8 minutes or until tender.
- Meanwhile, fry the onions in the butter or margarine.
- When they are cool enough to handle, mash potates with a hand masher or fork. Add the fried onions and cabbage.
- Add milk, salt and pepper and beat until fluffy.
- Indulgent peasants: fry in a touch of oil or margarine to make colcannon patties.
- Rich peasants: add cheese and a touch of butter to the top.
- Modern peasants: colcannon can be made with leftover meat. Add some chopped meatless ham when mixing the ingredients together.
- Nutritious peasants: substitue kale for the cabbage.
Reference: Biddy White Lennon and Georgina Campbell. The Irish Heritage Cookbook. Anness Publishing Ltd; London: 2005.
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