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Colcannon

Ronit Peskin Recipe By
  • Cook & Prep: 1 h
  • Serving: 8
  • Contains:

Recipe by Ronit Peskin.

Ingredients (11)

Main ingredients

Cruciferous Veggie Options

Start Cooking

Prepare the Colcannon

  1. Wash potatoes well, then boil in salted water until soft. Peel if desired. (The skin is full of nutrients.)

  2. Heat the butter or oil in a sauté pan over medium heat.

  3. Sauté the onions and garlic until golden.

  4. Add cabbage, kale, or chard. Cook until soft.

  5. Mash potatoes well. Add to pan and mix to combine with vegetables.

  6. Add milk or cream until you reach the desired consistency. Some prefer their colcannon soupy; I enjoy it slightly runnier than regular mashed potatoes. Add salt and pepper to taste.

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  • yocheved

    Colcannon

    cabbage by weight

    how many ounces of cabbage would i use, if i am using, bagged, shredded cabbage?
    Posted by yocheved gerber |June 8, 2017
    Replies:
    Chaia Frishman - Kosher.com Admin
    4 cups of shredded is about a head. Depends on the bag I guess.
    Posted by Chaiaadmin|June 8, 2017
    0
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  • yocheved

    Colcannon

    cabbage by weight

    how many ounces of cabbage would i use, if i am using, bagged, shredded cabbage?
    Posted by yocheved gerber |June 8, 2017
    Replies:
    Chaia Frishman - Kosher.com Admin
    4 cups of shredded is about a head. Depends on the bag I guess.
    Posted by Chaiaadmin|June 8, 2017
    0

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