Colcannon
This rustic dish is comfort food at its finest. Mashed potatoes, cabbage and onions make a healthy – and very tasty – main dish. Browning the colcannon in a nonstick skillet is an optional step which transforms it into another British favorite, “Bubble and Squeak.”
- 6-8 russet potatoes, peeled and cubed
- 6 c. chopped cabbage
- 1 onion, halved and thinly sliced
- ½ c. chopped scallions
- Soymilk or vegetable stock for mashing the potatoes (optional)
- Salt and freshly ground black pepper to taste
In a large pot, boil the potatoes until tender. Mash the potatoes with some of their cooking water or with soymilk or vegetable stock.
While the potatoes are cooking, sauté cabbage, onions, and scallions in covered skillet, adding a little water as necessary to prevent sticking, until cabbage is tender.
Combine the mashed potatoes with the cabbage and onion mixture. Add salt and pepper to taste.
If desired, transfer the mixture to a nonstick skillet and brown the bottom before serving.
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