Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Irish Grandma's Colcannon




Source of Recipe


KEITH HIGGINSON, THE TILBURY HOTEL


List of Ingredients




1 kg Spunta potatoes
500g white cabbage, sliced
200g pancetta (or bacon if unavailable), diced as finely as possible
150ml milk
50g butter
2 eschallots or one small onion, diced
chopped parsley


Recipe



Peel the potatoes and boil until soft.

While the potatoes are cooking, melt the butter, add the onion and cook on a low heat for 5 minutes. Add the pancetta and cook for another 5 minutes.

Add the cabbage, place a lid on the pan and let it braise for 20 minutes until the cabbage is soft. Stir in the milk.

Mash the potatoes and add to the cabbage mixture. Combine and season with salt and pepper.