turdacres


colcannon
December 18, 2009, 2:09 am
Filed under: cabbage, goats, recipe

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!

Ingredients:

  • 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

Directions:

  1. Cook potatoes in a pot of boiling water until tender. Drain, reserving water.
  2. Place the hot potatoes in a large bowl.
  3. Add chopped cabbage to the reserved potato water. Cook 6-8 minutes or until tender.
  4. Meanwhile, fry the onions in the butter or margarine.
  5. When they are cool enough to handle, mash potates with a hand masher or fork. Add the fried onions and cabbage.
  6. Add milk, salt and pepper and beat until fluffy.

Variations:

  • 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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