Colcannon with red cabbage, leeks, and kelp

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Colcannon with red cabbage, leeks, and kelp

   Uncategorized   March 13, 2018  Comments Off on Colcannon with red cabbage, leeks, and kelp

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot. (Traditional Irish folk song.)

Colcannon is a traditional Irish dish consisting of mashed potatoes and cabbage or kale. Some poorer people living in the coastal areas used kelp or seaweed. It is traditionally eaten with Irish bacon or ham. It makes a great side dish for corned beef.

It is relatively easy to prepare. Just make your favorite mashed potato recipe then, mix in the cooked cabbage and other ingredients.

The one I made this year was just mashed potatoes, red cabbage, leeks, and dried kelp. The kelp was from Asian ingredients a friend gave me. I left the cabbage leeks undercooked for texture.

If you want to get fancy, you could add shredded Irish cheese.

An Irish friend of mine asked: “Are you drunk? Irish like Italian food because our cuisine is terrible – all we can cook are whiskey, beer, and explosives.”

Ingredients:

3 pounds red or Yukon gold potatoes

1 medium size head of cabbage- red or green- shredded

1 package of dried kelp or seaweed

3 medium-sized leeks sliced

1 stick of butter or more depending on how you like your mashed potatoes

You can choose milk, cream, 1/2 and 1/2, or sour cream. Enough to make the potatoes smooth and fluffy.

Salt

Fresh ground black pepper

Directions:

Cook potatoes in water until fork tender.

Let cool and peel.

Cook cabbage, kelp/seaweed, and leeks in salted boiling water until tender.

Make mashed potatoes to your liking, seasoning with salt and using 1/2 stick of butter or more and the liquid ingredients. I used about 3/4 cup of sour cream.

Mix in cabbage or kale, and kelp, if using. Check seasoning and add black pepper.

Serve.

You can make this ahead and refrigerate. When ready to eat, dot with pieces of 1/2 stick of butter. When ready, place in 350 degrees (F) oven until heated through, about 30-45 minutes.

For those celebrating St. Patrick’s day, here is an interesting take on the Irish-American tradition of eating corned beef and cabbage.

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