Colcannon

Ah, Saint Patrick’s Day. America’s excuse to go out and get plastered. But for those more interested in food, here’s my low sodium take on the traditional Irish dish, Colcannon. I use onions and cabbage here, but you can of course substitute leeks and kale if you want to be strictly authentic. Colcannon makes a nice change from standard mashed potatoes and is particularly delicious paired with Beef Stew and Irish Soda Bread.

Serves 6.



SODIUM CONTENT: 29 mg per serving

INGREDIENTS

2 1/2 lbs. diced potatoes (about 8 sm-med potatoes, peeled)
2 c. diced onion (2 medium onions)
1/2 small head green cabbage, chopped
6 T. unsalted butter
1/4 c. milk
1/2 t. freshly ground black pepper

DIRECTIONS

Place potatoes in a stock pot and add enough water to cover them. Bring to a boil over high heat and continue boiling for about 20 minutes, until tender. Remove from heat and drain. Mash potatoes in the pot with the milk, pepper and 4 tablespoons butter. Set aside.

Melt the remaining 2 tablespoons butter in a large saute pan over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the cabbage and continue to cook, stirring, until the onion and cabbage are soft and starting to brown, about 10 minutes.

Spoon the cabbage and onion into the pot with the potatoes and gently stir together. Serve immediately.

Print Friendly and PDF

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
facebooktwitterpinterestinstagram
This entry was posted in Side Dishes. Bookmark the permalink.

2 Responses to Colcannon

  1. Pingback: The Daily Dish » Blog Archive » Happy Saint Patrick’s Day!

  2. Pingback: The Daily Dish » Blog Archive » Potatoes & Kale with Spicy Garlic-Infused Oil

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>