Almost any Irish pub has a version of colcannon on its menu. The word Colcannon comes from the Irish Gaelic word “cal ceannan” meaning white headed cabbage. Is excellent with a mushroom gravy sauce.
- 6 medium White Potatoes, peeled and quartered
- 4 cups White Cabbage, shredded
- 1 bunch of Green Onions, chopped
- 4 tablespoons Butter
- 1/2 to 3/4 cup of Milk
- 1 tablespoon fresh Parsley, destemmed and chopped
- Sea Salt and Pepper to taste.
Cook potatoes until tender, about 15 minutes. Drain. As the potatoes are cooking, cook the cabbage in hot water until tender about 15 minutes. Drain. Saute onions in butter and some milk.
Mash potatoes. Don’t make them creamy or smooth should still have some chunks in them. Mix in butter, green onions and enough milk to make them fluffy. Stir in cabbage. Add Salt and pepper to taste. Garnish with the parsley. Serve warm.