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colcannon

Posted by bengardening (My Page) on
Mon, Mar 18, 13 at 19:17

Can someone please post their recipe for this. I wan to make it at work but I don't know how. The recipe I looked at said to warm the cabbage and potatoes in pan and then put it in a glass bowl and brown it in the oven. I don't understand how you would heat it up in a pan without scorching it.


Follow-Up Postings:

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RE: colcannon

I don't follow a recipe. After I cook the potatoes and cabbage I mash the potatoes a bit, add them to a pan with butter and mix in the cooked cabbage, then add a bit of milk or cream. I have never scorched them, just make sure you have enough butter in the pan and reheat on low. Or you can just put them together in a casserole dish and reheat in the oven


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RE: colcannon

It's just like any other casserole that you put in the oven so why do you think you would burn it.....just cook it at say 350 till it is nice and piping hot...and brownish on top... I actually do mine on the stove top...


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RE: colcannon

This is the recipe I used. I was even better tonight. I saw lots of recipes that called for kale instead of cabbage and I may try that some day. I didn't measure 2 lbs. of potatoes--just peeled and diced 3 large baking potatoes. It's just like making mashed potatoes 'cept for the cabbage.

COLCANNON

2 pounds Yukon gold potatoes
3 cups thinly shredded cabbage
1/2 cup heavy cream
3 tablespoons butter
Salt and pepper to taste

Peel potatoes and dice into one inch cubes. Place potatoes into a pot, and cover with water, and place over a medium to high heat. Simmer them for about 15 minutes or until tender. During the last five minutes of the potatoes cooking time, add the cabbage so it will cook. Drain all vegetables and place into a bowl or back into the pot. Add heavy cream and butter; mash the potatoes and cabbage together with either a potato masher or a hand held mixer. Season to with salt and pepper to taste, before serving.


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