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Colcannon

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Colcannon

Still have that savoy cabbage sitting in your fridge? Here's a great way to use it!

Ingredients

  • 2 lbs potatoes , cut into 1.5 inch pieces
  • half a head savoy cabbage , thinly sliced
  • 1/2 cup milk
  • 1 large onion , thinly sliced
  • 1 tbsp balsamic vinegar
  • 1/2 cup butter
  • 2 tbsp olive oil
  • salt to taste

Instructions

  1. Cook potatoes in a large pot of boiling salted water until tender, 20 to 25 minutes. Drain. Return potatoes to pot and mash until smooth. Set aside.
  2. While potatoes are cooking, heat olive oil in a medium skillet until hot. Add sliced onions. Cook for 15 minutes, stirring frequently. Add balsamic vinegar and cook for another 10-15 minutes or longer until onions are golden and caramelized. Mix into mashed potatoes.
  3. Combine cabbage and 1/2 cup water in a heavy large skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.
  4. Combine milk and butter in a small saucepan. Bring to boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper.

 

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