From one red head to another - Ever tried good old fashioned Irish Colcannon?
Made with cabbage, mashed potatos and what ever else you have handy - It's easy to prepare and dates back a considerable while. Here's my version:
Colcannon
1 head cabbage, sliced/shredded
5-6 medium/large Irish potatoes, washed & peeled then cut into 1/4's
2 cups mushrooms, chopped/sliced (sausage may be substituted for mushrooms if you want some meat in your Colcannon)
1 red bell pepper, thinly sliced/chopped
1 green bell pepper, thinly sliced/chopped
1 yellow bell pepper, thinly sliced/chopped (the reason for the different color peppers is strictly aesthetic - makes for a more attractive presentation - feel free to use only one color or leave them out entirely)
1/2 cup beef or chicken broth
1 tsp Rosemary, crushed or whole
3-5 cloves garlic, crushed
salt, to taste
Tobasco sauce, to taste
Any additional spices you like, to taste.
Cooking directions:
Throw everything in the biggest Dutch oven you can find (I use a 12 or 16 quart) and cover with water (occasionally I'll use a 1/2 water - 1/2 beer mixture).
Cook covered over a good hot fire or bed of coals until potatos are cooked through.
After the first 15 minutes, check often for taste, stirring Colcannon every time you taste it. (This gives you an excuse for continually taking the lid off!)
This is a traditional Irish dish and makes for a delicious stick to your ribs meal.
Note: Originally made with mashed potatos and served as a thick porridge, I prefer to simply 1/4 the potatos and serve as a stew.
If a person likes cabbage, this is a superb main dish! Or it can be used as side dish in a potluck supper.
I've been making Colcannon for years and have never had anything but compliments on it.
Good luck!
...The Kansan...
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