Kohlcannonorcolcannon Recipes

COLCANNON

Colcannon image

This Irish Colcannon recipe is an easy recipe using your favorite mashed potato recipe, a special trick for super silky cabbage, bacon and lots of creamy butter.

Provided by Jessica Formicola

Time 25m

Number Of Ingredients 8

Ingredients

3 cups mashed potatoes (, prepared)
1 small head green cabbage (, cored and chopped)
3 tablespoons butter (, divided)
4 scallions (, cut greens and whites)
1 cup bacon (, cooked and crumbled)
butter (, for topping)
Maldon sea salt for topping
parsley for topping (, minced)

Steps:

Fill a large saucepan or Dutch oven about 3/4 with water, bring to a boil.
Add chopped cabbage and 2 tablespoons butter.
Boil for 3-4 minutes or until cabbage turns a bright green hue and has softened, but still has some texture and holds its shape.
Drain cabbage in a colander.
Heat mashed potatoes (if cold) in a large saucepan. Add 1 tablespoon butter, cooked cabbage, scallions and bacon. Mix well, but don't overmix so the ingredient start to fall apart.
When plating, crate a well and place another pat of butter in the center. Top with Maldon sea salt and chopped parsley.
Come back and let us know how it was!

Nutrition Facts : Calories 216 kcal, Carbohydrate 33 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 140 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

KOHL CANNON OR COLCANNON

Kohl Cannon or Colcannon image

This recipe is courtesy of my Scottish roots. Kohl Cannon can be made in various ways, depending on whether you are Irish, German, or Scottish. No matter how it is made, the eating of Kohl Cannon was a common custom on Halloween. In it would be buried, well wrapped in waxed paper or foil for today's world, 4 favors. A penny (for wealth), a button (for poverty), a ring (for marriage, and a matchstick (for spinsterhood). Much excitement was aroused, especially among the young lassies who were hopeful that the Kohl Cannon would foretell their future happiness! This recipe is the Scot's Way!

Provided by SilentCricket

Categories Potato

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1 head coarsely chopped cabbage
1 large carrot, sliced
1/2 cup butter
1 medium onion, sliced
1 small turnip
5 -6 medium potatoes
salt and pepper

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!

MY COLCANNON

My Colcannon image

Colcannon the first time around (usually) doesn't have meat in it. Subsequent days after it was made, corned beef or bacon might be added to revive it from the fridge. This is another first night option of how to make it.

Provided by tohaveaplan

Categories Side Dish Vegetables

Time 50m

Yield 10

Number Of Ingredients 8

Ingredients

1 pound potatoes, peeled and cut into chunks
4 cups finely chopped cabbage
2 large leeks (white and pale green parts only), sliced into 1/4-inch rounds
1 cup milk
2 tablespoons caraway seeds
½ teaspoon anise seeds
¼ cup butter
salt and pepper to taste

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
While potatoes are boiling, place the cabbage into a pot with several tablespoons of water; cover, bring to a boil over medium heat, and reduce heat to medium-low. Cook the cabbage until tender, 10 to 15 minutes. Pour off any excess liquid, and set the cabbage aside.
Place the sliced leeks, milk, caraway seeds, and anise seeds into a large saucepan over medium-low heat, and bring to a simmer. Cook the leeks until soft, about 10 minutes, stirring occasionally. Add the butter, and season with salt and pepper; let the mixture stand off the heat until the butter melts.
Mash the potatoes with a masher in a large bowl, and stir in the leek mixture until the mashed potatoes are slightly chunky. Stir in the cooked cabbage, and serve.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 16.1 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 3 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 58.1 mg, Sugar 3.8 g

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