I hope you’ve all survived Sandy in good shape. I know a lot of you are from NJ and NY, and some of you have lost power. I hope it comes back soon, if it hasn’t yet, and since we were super lucky here, you’re welcome to come wash with hot water and eat. Speaking of eating, I tried a new recipe today.
I originality saw this made on Paula Deen’s show. I love cabbage and potatoes (I think original recipe from Ireland is made with kale), so I went for it. Due to my total inability to follow a recipe true to form, I sauteed a thinly sliced onion, a chopped clove or garlic, and a chopped small shallot with the cabbage. I also added some butter and half & half to the potatoes, and less broth. What can I tell you??? It’s good, and I’ll use leftovers to make potato pancakes tomorrow.
Colcannon
- 4 russet potatoes, peeled and cubed
- Salt
- 3 cups thinly sliced green cabbage
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 cup Chicken Broth
- Ground pepper
- (+ onion, shallot & garlic if desired)
Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Chicken Broth, 1/2 cup at a time, using only what’s needed to make them creamy. Add salt and pepper to taste.
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