Main Dish Colcannon Cabbage Potatoes And Sausages Recipes

CABBAGE SAUSAGE SUPPER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

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 RECIPE (CABBAGE AND POTATOES)

Steps:

• Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
• If using white onion, dice into ½-inch pieces. If using leeks, cut off the dark greens and discard. Thinly slice the whites and light green parts, rinse well. Set aside. Cut cabbage into 1-inch pieces.
• Meanwhile, if using, cook bacon in a large skillet until crisp. Set aside to cool, reserve drippings.
• Add 1 tablespoon of butter to the bacon drippings. If you are not using bacon, add 3 tablespoons of butter to a large skillet.
• Cook onion or leeks and cabbage over medium heat in the drippings or butter until onion is translucent and cabbage is tender.
• Once cooked, drain the potatoes and place them back into the warm pot. Mash potatoes with a potato masher adding cream and ¼ cup butter as needed. Season with salt and pepper.
• Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

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.

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)

Steps:

• Gather the ingredients.
• Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
• Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
• Enjoy!

MAIN DISH COLCANNON (CABBAGE, POTATOES AND SAUSAGES)

Steps:

• In large skillet or dutch oven, brown the sausages in the butter.
• Remove sausages.
• Add potatoes and onions to drippings in pan and stir to coat.
• Add cabbage and parsley and mix well.
• Place sausages on top of mixture.
• Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft.
• Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!).
• As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes.
• Add salt and white pepper to taste.
• Replace the sausages and serve.