Colcannon quickly became a favorite of ours a few years back !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 potatoes 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Note: Originally made with mashed potatoes and served as a thick porridge, I prefer to simply 1/4 the potatoes and serve as a stew.
Submitted by The Kansan
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