Corned beef and cabbage might be one of the most popular dishes to serve and eat on St. Patrick’s Day. Along with boiled potatoes, carrots, and Irish Soda Bread, you have a traditional Irish-American St Patrick’s Day menu. My Family (with my 100% Irish wife) have a slight variation on this meal and that is the topic of today’s blog post. The dish is Colcannon, a mix of mashed potatoes and cabbage.
You can make this dish one of two ways. You can either boil the potatoes and cabbage, then mash the potatoes and mix together for colcannon. Or you can use the “Cooking Secrets for Men (CSFM)” version, which involves no cooking of mashed potatoes. We’ll go the easy route and give you the “CSFM” recipe for this St Patrick’s Day side dish.
- 1 med head cabbage, cut in half and core removed, then thinly sliced
- 1 large Family Size (32 oz) container of Bob Evans Original Mashed Potatoes
- 6 Tbsp butter (with more butter for serving)Salt & Pepper to taste
- Top with any of the following – chopped scallions, crumbled cooked bacon, chopped parsley (optional)
- Put the sliced cabbage into a large saucepan.
- Cover cabbage with boiling water
- Keep at a slow rolling boil until the cabbage is wilted and has turned a darker green, about 3-5 minutes.
- Test it and don’t let it overcook – if anything it should be slightly under cooked.
- While the cabbage is cooking, microwave the Mashed Potatoes, for 5 minutes.
- Drain the cabbage well, to get any excess moisture out, then return to the saucepan.
- Add 2 tbsp of butter to the cabbage.
- Add the potatoes to the saucepan with the cabbage, and mix well. (Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and inedible.)
- Set the burner to low, leaving the lid off to let any excess moisture evaporate.
- When they are dry, add a third of the butter
- Before serving, season with a little salt and sprinkle with fresh parsley or chives (if using).
- Finally, make a well in the center of the mound of potato and put the last third of the butter in to melt.