Potato & Cabbage Casserole Colcannon Recipe
Ingredients:
1 lb. potatoes, wash but not peeled1 lb. shredded cabbage (4 c.)
1 lg. onion, chopped (1 c.)
1/4 c. milk
1 tbsp. butter
3 oz. sharp cheddar cheese, coarsely grated, divided
Salt & pepper to taste
Cooking Directions:
Boil potatoes in salted water until very tender, but not mushy. Drain, reserving the liquid and set aside to cool. Using potato water, boil cabbage and onion for about 5 minutes. Drain and set aside.Peel slightly cooled potatoes. Place in a bowl with milk and butter. Mash until very smooth. Mix in cabbage and onion mixture. Mix in 2/3 of cheese. Season with salt and pepper. Place in greased casserole dish. Sprinkle with remaining cheese. (Refrigerate at this point if planning to serve later.) Heat in 350 to 425 degree oven, depending on what else you are baking. Cheese on top should be slightly brown. Can be heated in microwave.
Other Recipes you might like:
Florida Cabbage 'n Fruit Salad, Layered Beef And Cabbage Casserole, Meat Cabbage Casserole, Savory Stuffed Cabbage, Scalloped Cabbage, Scalloped Cabbage
