Southern Colcannon
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 6 large potatoes, peeled and cubed
- 5 cups cabbage, shredded
- 1 cup milk or 1 cup evaporated milk
- 1⁄2 cup leeks or 1/2 cup green onion, chopped
- 1⁄2 cup parsley, chopped
- salt and pepper, to taste
- 1⁄2 cup butter
directions
- In a large saucepan, cook the potatoes, covered, in a small amount of boiling salted water for 15 to 20 minutes or until tender and drain.
- In a medium saucepan, cook the cabbage with the leeks, uncovered, in a small amount of boiling salted water for 2 minutes.
- Cover and cook for 6 to 8 minutes more or until tender and drain.
- Mash potatoes and stir in milk and parsley.
- Season to taste with salt and pepper.
- Add the butter and drained cabbage.
- Stir until all the butter is melted and mixture is combined.
- Serve.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.