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Colcannon
- 8 large potatoes, peeled and cubed
- 1/2 head of cabbage
- 1 bunch scallions (green onions), chopped
- 2 cloves chopped garlic
- 1 small chopped onion
- milk
- butter
- dill (1 teaspoon. fresh chopped)
- fresh ground black pepper
Shred the cabbage. Sauté it with a little butter, then reduce heat
and cover; let it steam. When it is almost limp, add the scallions, garlic and
onion. Sauté for a few minutes more.
Meanwhile, boil, drain, mash the potatoes, add some milk and a little butter.
Add the cabbage mixture, and stir in the dill and pepper.
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