Saturdays and Sundays are always crazy at my house.. I usually have lots of appointments and have to supervise my daughter’s school work not to mention do the shopping, laundry and other chores so I usually opt for something that is quick and easy.
This recipe is filled under that category. You can think of it as a light meal or a way to jazz up your mashed potatoes, plus it is a tasty way to add vegetables to your diet with minimum fuss and maximum flavor.
The name Colcannon is irish and it means white-headed cabbage. I came across this recipe in a magazine a long time ago and clipped it because it seemed interesting. I have made it many many times since then.
Colcannon adapted from an old magazine clipping
2 medium potatoes peeled and cubed
1/4 head of cabbage shredded
2 tablespoons butter
1/4 cup milk
1 clove garlic
2 tablespoons olive oil
Boil the potatoes with the clove of garlic in salted water until the potatoes are fork tender
Drain the potatoes. Add the butter, milk, salt, paprika and all spice and mash the potatoes.
In a pot heat the olive oil then add the shredded cabbage and stir occasionally for 5-7 minutes (I like the cabbage to retain a bit of crunch but that is a personal preference you can cook it more if you like it to be completely cooked through)
Add the mashed potatoes and toss to combine, then cook for 2-4 minutes
Drizzle with cream right before serving (if you decide to use cream)
Garnish with some shredded cabbage and a dash of paprika and serve with bread