Kohlcannonorcolcannon Recipes

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
• Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
• Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
• Fold cabbage mixture into mashed potatoes.
• Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• Stir cooked ham into mashed potato and cabbage mixture until combined.

COLCANNON

Steps:

• In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
• Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
• Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

CHEAP IRISH COLCANNON

Steps:

• Place the cabbage and broccoli in a saucepan, and fill with just enough water to cover the vegetables. Cover, and bring the water to a boil over high heat. Reduce the heat to medium, and simmer until vegetables are tender, about 5 minutes; drain.
• Stir in the prepared mashed potatoes, butter, garlic salt, and black pepper.

ALISON'S COLCANNON

Steps:

• Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
• Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

COLCANNON

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

KOHL CANNON OR COLCANNON

Steps:

• Cook cabbage, turnip, onion, and carrot for about 45 minutes in enough water to cover well.
• Add peeled and sliced potatoes.
• Cook until potatoes are soft and tender.
• Drain and mash all together.
• Add butter, salt, and pepper.
• Heap into a warm bowl; bury your favors in the Kohl Cannon; make a small crater in center and add more melted butter.
• Serve Hot!

COLCANNON

Steps:

• Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
• Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
• In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.
• Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

CROCK POT COLCANNON

Steps:

• Prepare and mash potatoes with half and half and some butter. In a large sautee pan, add 2 tbs. butter and a little oil. Add Ham first, browning slightly, then add leeks and onions and sweat them until they are translucent. Cut cabbage into large bite size pieces (I like approximately 1"x2" strips) and add to sautee pan along with a couple of tablespoons of water. Cover and cook until cabbage is tender, stirring occasionally. Fold contents of sautee pan into mashed potatoes and stir to incorporate. I like to take this in a crock pot on warm setting. Before transporting, add a few tablespoons half and half and butter to surface of Colcannon, to be stirred in just before served. This helps combat 'crock pot dry out'. Colcannon is traditionally served in bowls, topped with fresh parsley and a tablespoon of butter sunken into the center.

CLASSIC COLCANNON

Steps:

• Cook potatoes in boiling water till tender; drain, reserving water.
• Place in a large bowl.
• Mash with hand masher till well-mashed.
• (I find the electric mixer makes it too gooey).
• Add milk, salt and pepper and beat till fluffy.
• In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
• Drain.
• Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
• Add mashed potato and cooked cabbage to the onion.
• Heat throughly, stirring constantly.
• Place in a heated serving dish.
• Serve hot, topped with butter.

EASY COLCANNON

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.