POTATOES AND CABBAGE—A MEAL IN ITSELF
Quarts of potato salad, bowls of cole slaw—and you still have leftover cabbage and potatoes after the holiday weekend. This is a traditional Irish dish, often associated with St Patrick’s Day, but lovely comfort food anytime. There are a good many versions of colcannon—all of them delicious. Amounts are very flexible—dinner for two, or a pot luck for 12. Traditionally made with green cabbage, this version uses red cabbage, bacon, cheddar cheese and a ridiculous amount of butter. What’s not to love?
- Potatoes, peeled, cut and ready to boil
- Cabbage, cored. quartered and very thinly sliced
- Cheddar cheese, coarsely grated
- A few scallions, very finely chopped
- Butter—up to ½ cup
- Warm milk or cream
- Apple cider vinegar
- Salt and pepper
Cook a few slices of bacon until almost crisp—then remove from pan. Save 2 tblsp of bacon drippings in pan and sauté scallions for a few minutes—add cabbage and continue cooking, stirring often. Add more drippings if needed. Boil potatoes, drain and mash well, then add grated cheddar, butter, warm milk and salt and pepper—keep warm. When cabbage is softened, add chopped bacon and a splash of vinegar—toss well. In serving bowl, arrange cabbage in a circle—pile potatoes in center of bowl and melt a large dollop of soft butter in center. Garnish with chopped parsley or chives.
The Kitchen Hive