Clausing Barn Restaurant Irish Colcannon

posted by SandyOH 02-27-100 6:52 PM

* Exported from MasterCook *
Clausing Barn Restaurant Irish Colcannon
Recipe By :Midwest Living Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Midwest Living Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Large potatoes -- peeled quartered
5 Cups cabbage -- chopped
1 Cup milk
1/2 Cup green onions or leeks -- chopped
1/2 Cup parsley -- snipped
1 Dash salt
1 Dash white pepper
2 Tablespoons butter

In a large saucepan, cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or till tender. Drain.

In a medium saucepan, cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes. Cover and cook for 6 to 8 minutes more or till tender. Drain.

Mash potatoes. Stir in milk, onions and parsley. Season to taste with salt and pepper. Add butter and drained cabbage. Stir till butter is melted and mixture is combined.

Makes 12 servings.

NOTES : Typical of yesteryear Irish dinners, this potato-cabbage side dish adds new interest to mashed potatoes. Diners eat colcannon with a hearty meat entree at Old World Wisconsin's Clausing Barn Restaurant in Eagle, Wisconsin.

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