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Colcannon

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Ingredients
  Potatoes 6 Medium, peeled and quartered
  Shredded cabbage 4 Cup (64 tbs)
  Chopped onion 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Snipped parsley 1 Tablespoon
Directions

Cook potatoes in large amount of boiling salted water till tender, about 20 minutes.
Drain.
Meanwhile cook cabbage and onion together in small amount of boiling salted water for 15 minutes; drain.
Mash potatoes using electric mixer.
Beat in butter and as much milk as necessary to make fluffy.
Add salt and pepper.
Stir in cabbage and onion.
Top with parsley.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cabbage

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Colcannon Recipe