COLCANNON FILLED CABBAGE PURSES WITH IRISH PARSLEY SAUCE RECIPE
Steps:
- Carefully remove leaves from a large head of cabbage. Remove stems and thick veins gently with an extremely sharp pairing knife to avoid tearing.
- Trim the greens from one bunch of scallions. Reserve the white ends for later use.
- Blanch cabbage leaves and scallion greens in boiling salted water for approximately 5 minutes or until leaves are pliable and greens are wilted. Transfer gently to a large bowl filled with water and ice. This will shock the greens and allow them to retain their color.
- If desired, place 1/2 cup of the blanching water in a saucepan and bring to a boil over high heat, reduce heat to low and simmer until reduced by 1/2 to make a knock-off cabbage stock for the parsley sauce.
- place a tablespoon of colcannon in the center of the leaf and fold edges up to form a purse. Tie with blanched scallion greens and place gently in a steamer basket.
- When all leaves have been formed, place steamer over simmering water and steam pursed for 10-12 minutes or until filling is heated through.
- (Alternate cooking method: Place purses in a shallow oven proof dish with 1/4 inch of vegetable or cabbage stock and bake, loosely covered with foil at 350°F for approximately 8 minutes.)
- Melt butter in a saucepan over medium heat. Add flour and stir together to form a loose roux. Stir continuously for 1 to 2 minutes, until flour smells just slightly nutty but has not browned. (A white roux) Add stock gradually, stirring constantly. Once fully incorporated, add milk. Bring to a low boil and stir constantly for approximately 3 minutes or until sauce coats the back of a spoon.
- Stir in parsley and add salt and pepper to taste.
- Serve immediately.
- Spoon a good bit of parsley sauce onto the center of a serving dish or bowl. Arrange purses in sauce. Drizzle a tiny bit of sauce over purses.
- Serve immediately.
- When eating this dish, take a piece of the purse and cover in a good nit of the sauce. Each component of this dish is a bit bland on its own, but when the flavors are combined, it's phenomenal.
Nutrition Facts : Calories 293 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 14 grams fat, Fiber 9 grams fiber, Protein 11 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 332 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
COLCANNON - TRADITIONAL IRISH DISH
This was a simple traditional Irish dish to prepare. The tender shredded cabbage mixed with the creamy mashed potatoes was perfect. The scallions barely cook and add a lot of flavor to this dish. We really enjoyed this dish and the "knob' of butter on top!
Provided by Ann Hatzimangas
Categories Potatoes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Peel and cut potatoes and boil until tender, about 20 minutes. Meanwhile, wash and shred the cabbage and cook it in boiling water for about 10 minutes until tender. Drain and mash the potatoes, drain the cabbage.
- 2. Melt the butter in a large pan. Add the cabbage and stir in chopped green onion. Cook for about 1 minute.
- 3. Combine the cabbage mixture with the mashed potato. Add enough warm milk to make it creamy. Season with pepper. Serve it garnished with a little chopped parsley. I always add a knob of butter too and let it melt over the top!!!
IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)
This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.
Provided by luvinlif2k
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Strip outer leaves from cabbage.
- Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
- Reduce heat and simmer until crisp-tender, about 5-10 minutes.
- Drain well.
- (opt.) Liquefy in blender.
- Boil potatoes in a separate kettle, covered with water, until tender.
- In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
- Mash potatoes then season with salt, pepper and mace.
- Mix in the onions and milk.
- Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
- Pour into a deep warmed dish.
- Dab with butter or margarine.
- NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
- OPTION: Substitute ground nutmeg for mace.
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
- Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
- Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
- Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
IRISH PARSLEY SAUCE
Per www.greatfood.ie, "Parsley sauce - white sauce with freshly chopped parsley - is a staple of Irish cooking. We eat it with bacon and cabbage, it helps to moisten the meat."
Provided by januarybride
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
- Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
- Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
- Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
- For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
- Add the parsley, stir and serve immediately.
Nutrition Facts : Calories 133.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.9, Sodium 125.1, Carbohydrate 10.4, Fiber 0.7, Sugar 0.1, Protein 3.8
COLCANNON POTATOES
Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 361mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
More about "colcannon filled cabbage purses with irish parsley sauce recipes"
TRADITIONAL IRISH COLCANNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (84)Total Time 35 minsCategory Side DishCalories 218 per serving
HOW TO MAKE TRADITIONAL IRISH COLCANNON - IRISHCENTRAL.COM
From irishcentral.com
TRADITIONAL IRISH COLCANNON (MASHED POTATOES AND CABBAGE)
From smalltownwoman.com
IRISH COLCANNON POTATOES WITH CARAMELIZED CABBAGE …
From thesuburbansoapbox.com
CURRABINNY COOKS: THREE RECIPES TO MAKE ANYONE FALL IN LOVE WITH …
From irishexaminer.com
COLCANNON - IRISH MASHED POTATOES WITH CABBAGE - RECIPEMAGIK
From recipemagik.com
IRISH PARSLEY SAUCE RECIPES
From tfrecipes.com
COLCANNON RECIPE (IRISH POTATO RECIPE WITH CABBAGE) - MY KITCHEN …
From mykitchenlove.com
COLCANNON POTATOES: THE TRADITIONAL IRISH RECIPE YOU NEED - TASTE …
From tasteofhome.com
COLCANNON FILLED CABBAGE PURSES WITH IRISH PARSLEY SAUCE …
From tfrecipes.com
COLCANNON RECIPE | IRISH MASHED POTATOES | ONE DISH KITCHEN
From onedishkitchen.com
COLCANNON RECIPE (CABBAGE AND POTATOES) - SPEND WITH PENNIES
From spendwithpennies.com
COLCANNON (MASHED POTATOES WITH CABBAGE) RECIPE - THE SPRUCE …
From thespruceeats.com
IRISH COLCANNON - IRISH MASHED POTATOES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE …
From seriouseats.com
IRISH COLCANNON RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE RECIPE
From pinterest.com
IRISH COLCANNON RECIPE - CHEF BILLY PARISI
From billyparisi.com
COLCANNON RECIPE: HOW TO MAKE THIS DELICIOUS POTATO AND CABBAGE …
From mamalovesireland.com
IRISH COLCANNON RECIPE (WITH BACON) - OLIVIA'S CUISINE
From oliviascuisine.com
COLCANNON RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
COLCANNON RECIPE - THE PERFECT IRISH MASHED POTATOES - TAMING …
From tamingtwins.com
HAM COLCANNON WITH PARSLEY SAUCE RECIPE | EPICURIOUS.COM
From epicurious.com
COLCANNON RECIPE (MASHED POTATOES WITH CABBAGE) - BUDGET BYTES
From budgetbytes.com
COLCANNON FILLED CABBAGE PURSES WITH IRISH PARSLEY SAUCE …
From pinterest.com
VEGETARIAN ARCHIVES ⋆ PAGE 9 OF 11 ⋆ UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
IRISH COLCANNON ~ POTATOES WITH BACON AND CABBAGE - BAREFEET IN …
From barefeetinthekitchen.com
BEST COLCANNON RECIPE - HOW TO MAKE COLCANNON - THE PIONEER …
From thepioneerwoman.com
COLCANNON RECIPE | BON APPéTIT
From bonappetit.com
IRISH BOILING BACON AND CABBAGE (WITH PARSLEY SAUCE)
From heatherlucilleskitchen.com
IRISH MASHED POTATOES (COLCANNON) - INSANELY GOOD
From insanelygoodrecipes.com
IRISH POTATOES AND CABBAGE (COLCANNON RECIPE) - WHERE IS MY …
From whereismyspoon.co
CLASSIC COLCANNON RECIPE (CABBAGE AND POTATOES) - GARLIC & ZEST
From garlicandzest.com
TRADITIONAL IRISH COLCANNON | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
COLCANNON (IRISH POTATOES) - THE KITCHEN MAGPIE
From thekitchenmagpie.com
TRADITIONAL IRISH COLCANNON | MANTITLEMENT
From mantitlement.com
RED CABBAGE COLCANNON – FOOD 400°
From food400.com
BACON AND CABBAGE WITH PARSLEY SAUCE RECIPE - GOOD FOOD IRELAND
From goodfoodireland.ie
COLCANNON - IRISH POTATO CABBAGE - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
IRISH PARSLEY SAUCE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOW TO MAKE THE BEST IRISH BACON, CABBAGE AND PARSLEY SAUCE FOR …
From irishexaminer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love