Prep 10 mins
Cook 18 mins
This is a very quick and simple adaptation of the traditional Irish favourite Colcannon I created when I lived in Belfast. Serve with lamb steaks - it doesn't take much to make meat and potatoes more fun.
- 1 kg new potato (small)
- 1 small cabbage
- 2 shallots (optional) or 2 cooking onions (optional)
- 3 tablespoons butter
- 1 tablespoon caraway seed
- 1⁄4 teaspoon ground nutmeg, to taste
- Halve and boil the new potatoes until they are soft the time needed will depend on the size of your potatoes- cutting them in thirds rather than halving them shortens the cooking time (they can also be roasted for a nicer texture or microwaved if time is short- but boiling brings the recipe closer to the original in which you'd mash the potatoes).
- Shred the cabbage.
- Remove potatoes from the boiling water, and boil the cabbage until it is cooked to taste (3-5 min) While you are boiling the cabbage, lightly fry the shallots in 1 tbsp of the butter if desired in a pot deep enough for the potatoes and cabbage.
- Add the remaining butter, the potatoes, the cabbage and sauté briefly while mixing in the caraway seed and the nutmeg.
- Garnish with a little sprinkle of nutmeg and serve.