We make colcannon every year for St Paddy's Day - this year I saw a recipe from Kerry Gold butter that added cheese (Wallace would be proud). It was really good and since we needed the cabbage for our Ab-Fab coleslaw later that week, I chose purple cabbage.
It may have been the wrong color for St Paddy's but it tasted better - does purple cabbage taste that much different? We think so.
- 2 pounds red potatoes, cut into chunks
- 1 teaspoon salt
- 6 tbsp salted butter
- 1 cup onion, sliced
- 6 cups finely sliced green (or purple!) cabbage
- 1 cup (about 4 ounces) shredded cheddar cheese
- Freshly ground pepper to taste
Steps
- Cook potatoes in salted, boiling water about 20 minutes or until very tender; drain well.
- Mash with skins on in a mixer, adding butter as a big ole' stick.
- While potatoes are cooking, saute onion; cook 10 minutes, stirring occasionally, until very soft.
- Add cabbage; cook coveredr for 5 minutes more or until very soft (I usually stir it twice during this time).
- Stir cabbage mixture and cheese into hot potatoes and season with pepper.
