Recipe - Colcannon (Mashed Potatoes And Cabbage)

Butter or margarine for
greasing heatproof platter
One half small Head green cabbage; thinly
cut or sliced up and chopped into
1inch lengths
5 lg Baking potatoes; such as
russets, peeled and cut
into chunks
5 tablespoon Butter; cut into pieces
1 bn Green onions; trimmed and
cut or sliced up , (include about 1/2
of dark green stalks)
Salt and white pepper; to
taste
1 cup Grated; (4 ounces) Irish
white Cheddar cheese or
Havarti cheese (4 ounces)

Notes: From Orange County Register

Cooks note: You can purchase Irish Cheddar cheese at markets and specialty
shops that specialize in imported cheese. I found a sharp Ballycashel Irish
white Cheddar cheese at Trader Joe's.

Preliminaries: Grease an ovenproof platter (or jellyroll pan) with butter
or margarine. Preheat oven to 350 degrees. 1. Cook cabbage in large pot of
boiling, salted water until tender, about 2 minutes. Scoop out cabbage
(reserve cooking liquid) and drain in colander.

2. Cook potatoes in same pot in the cabbage water until tender. Drain and
mash, in a ricer or electric mixer (not a food processor), adding the
pieces of butter. Stir in drained cabbage and green onions. Season to taste
with salt and white pepper.

3. Spread mixture on prepared platter. Sprinkle with cheese.

4. Bake in a preheated 350degree oven until heated and cheese bubbles,
about 25 minutes.

Advance preparation: Can be prepared 2 hours in advance and refrigerated
unbaked. Increase baking time by 4 or 5 minutes. Presentation: If desired,
surround mixture with boiled and drained baby carrots.

Yield: 8 servings

Nutritional information (per slice): 227 calories, 12.6 grams fat, 7.8
grams saturated fat, 36 milligrams cholesterol, 198 milligrams sodium, 50
percent calories from fat

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 29,
1998