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St. Patrick's Day: Irish Colcannon




Source of Recipe


LHJ


Recipe Introduction


Typical of yesteryear Irish dinners, this potato-cabbage side dish adds new interest to mashed potatoes


List of Ingredients




6 large potatoes, peeled and quartered
5 cups chopped cabbage
1 cup milk
1/2 cup chopped green onions or leeks
1/2 cup snipped parsley
Salt
White pepper
2 tablespoons margarine or butter


Recipe



1. In a large saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain.
2. In a medium saucepan, cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes. Cover and cook for 6 to 8 minutes more or until tender. Drain.
3. Mash potatoes. Stir in milk, onions, and parsley. Season to taste with salt and pepper. Add butter or margarine and drained cabbage. Stir until butter or margarine is melted and mixture is combined. Makes 12 side-dish servings