| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Head of cabbage or 1 pound of kale; shredded |
| 4 |
lg |
Potatoes; peeled and cooked |
| 1 |
sm |
Onion or 6 scallions; finely chopped |
| 1/4 |
c |
Milk |
|
|
Salt & pepper |
| 3 |
tb |
Butter |
|
|
Fresh parsley; chopped, (for garnish) |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm
In very little water, cook the cabbage or kale until tender. Drain and
squeeze out as much water as possible.
Mash or rice the potatoes until very smooth. Mix in the cooked cabbage,
onions, milk salt & pepper.
Heat half the butter in a frying pan or skillet and add the potato mixture.
Flatten slightly so it looks like a large pancake. Fry until the edges are
crisp-looking. Dot the top with the remaining butter and place under the
broiler for a few seconds until slightly browned. Sprinkle with parsley.
Serves 4
Serving suggestion: Colcannon goes well with grilled or poached sausages.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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