COLCANNON

Colcannon is a traditional Irish Halloween dish and very popular on St. Patrick’s Day. In Irish it’s known as cál ceannann, which means white-headed cabbage. Adapted recipe contributed by Tom Hinchey, of the Irish American Club of Tulsa.

• Ready In: 2 hrs 5 mins
• Serves: 4-6
• Yields: 1 Casserole

Ingredients

• 3  potatoes, peeled and quartered
• 1⁄2 teaspoon salt
• 6  tablespoons butter, cut into chunks
• 1⁄2 cup sour cream
• 1  egg
• 1  tablespoon milk, as needed
• 1  tablespoon butter, as needed
• 3  cups  shredded cabbage
• 1  leek, whites and greens included
• 1  small onion, chopped
• 2  chicken bouillon cubes
• 1⁄2 cup  shredded cheddar cheese
•  salt and pepper, as needed

Directions

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, 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. Season the potatoes with salt, and mash with butter, sour cream, egg and milk.
2. Preheat oven to 350 degrees. Grease a 2-quart casserole.
3. Heat 1 tablespoon butter in a skillet over medium heat. Add cabbage, leeks and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Add more butter if needed. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir cabbage mixture to potato mixture until thoroughly combined, and spoon into the prepared casserole.
4. Bake in the preheated oven for 40 minutes. Top with cheddar cheese, and return to oven until the cheese melts; about 10 minutes.