#MeatlessMonday-Irish Colcannon #vegetarian

Photo courtesy of arsheffield via Flicke

Colcannon is made from mashed potatoes and cabbage with cream, butter, salt and pepper. There are many regional variations of this dish.

Traditionally, it was eaten on Halloween. Families would leave a plate of colcannon out with a lump of butter in the center for the fairies and ghosts. Charms were also hidden in the colcannon to foretell the future. A button/thimble meant you would remain a bachelor/spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth.

The recipe can be altered according to your tastes. My grandma used to make the traditional version. Have fun with it though--kale (stems/centre stems removed) can be substituted in the place of cabbage, onions in the place of scallions, etc.  Enjoy!

Colcannon

7-8 large potatoes
1 green cabbage
1/4 cup butter
1 cup cream or milk
4-5 scallions, chopped
1/4 teaspoon salt
1/8 teaspoon pepper

1) Peel (or not, I like the peel), slice and boil potatoes until soft. Drain. Set aside to dry out a bit.

2) Core and slice cabbage thinly. Slice scallions. Cover cabbage and scallions with water and bring to boil until wilted (3-5 minutes). Drain well and squeeze out excess moisture. 

3) Return cabbage/scallions to saucepan. Add half the butter and cover. Set aside.

4) Mash potatoes with cream and butter. 

5) Mix cabbage mixture with potatoes thoroughly.
6) Bake in glass baking dish at 400F/200C for 20 minutes. Serve warm