In Ireland this dish is called Colcannon and a favorite among the local residents. Who wouldn’t love a dish with bacon! Serves 4 Total Time: 50 minutes
1/2 lb bacon, sliced into lardons
1 1/2 lbs of russet potatoes, peeled and cut into 1” chunks
8 tablespoons unsalted butter
3 cups cabbage, thinly shredded
3/4 cup whole milk
1/4 cup heavy cream
2 shallots, chopped
4 green onions, sliced thinly
2 tablespoons minced garlic
1 teaspoon whole grain mustard
Salt and pepper, to taste
Cook potatoes in a large saucepan with salted water over medium high heat until tender, about 25 minutes. When done, drain and set aside. In your braiser cook your bacon until browned, but not to a crisp; about 10 minutes. Remove and drain 1/2 of the grease from the braiser. (I’d personally save the drained bacon grease for a future hot bacon dressing for my BLT Salad..yum). Add your shredded cabbage to your braiser and stir to coat with bacon grease. Cook until tender. Add in the butter, milk, cream, shallots, green onions, garlic, mustard and salt and pepper, to taste. Stir to mix and cook 5 minutes.
Use a a potato ricer to rice your potatoes then add them to the cabbage. Cook until potatoes are warmed. Taste test to adjust salt and pepper, if necessary. Serve immediately. Yum Yum!
You need a potato ricer and a braiser to make this recipe
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