Green Shamrocks everywhere…. today is St.Patrick’s Day. A celebration commemorating the life and work of St.Patrick, the patron saint of Ireland. Today we know this day as a variety of festivals around the globe celebrating Irish culture with parades, foods, music, dance and a whole lot of green, it began as a religious feast day in the 17th century. This celebration was later brought to Canada by Irish Immigrants and till this day, it continues to bring people together. In light of this, I explored some traditional Celtic dishes including Irish stew made with lamb and root vegetables, soda bread, stout or dark beer and whiskey, and colcannon. The other day, I decided to pick up a vegetable I’ve never cooked with before but wanted to start with something that was still somewhat familiar and versatile. I ended up with a head of Savoy cabbage. The word ‘colcannon’ is from the Gaelic ‘cal ceannan’ meaning white-headed cabbage (Oxford Companion to Food, Alan Davidson, 1999). So here it is: Colcannon – a dish of mashed potatoes mixed with kale or cabbage, flavoured with onion, shallots or leeks, cream and butter.
MAKES: 5 Servings
PREPARATION TIME: 10 MINUTES. COOK TIME: 20 MINUTES.
EQUIPMENT: CUTTING BOARD, MEASURING CUP AND SPOON, LID, POTATO MASHER OR IMMERSION BLENDER, SAUCEPAN, STOVE.
- 5 Potatoes, Washed, Chopped*
- 4 Tbsp (60mL) Butter or Margarine
- 2 Leeks or Shallots, thinly sliced
- 3 Cloves Garlic, Minced
- 3 cups (750mL) Savoy Cabbage, Shredded and Packed
- 1/2 cup Milk
- 1/2 cup Cottage Cheese **
- Freshly Ground Black Pepper
- Salt to taste
- Scallion for Garnish
*Keep the skin on the potatoes for extra fibre; be sure to wash them well though.
**The traditional recipe does not have cottage cheese. It was replaced for some heavy cream in this recipe to give more depth, protein and satiety.
- Cover potatoes with water in a small pot and bring to a boil over medium-high heat. Reduce to simmer for 10 minutes. Drain. Add cottage cheese and mash with a potato masher or an immersion blender.
- Meanwhile, melt butter or margarine in a saucepan over medium heat. Add garlic and leaks, cooking until fragrant and just beginning to brown. Add cabbage and stir while cooking until wilted. Add milk and bring to a simmer.
- Add cooked cabbage to the potatoes and mix well.
- Transfer to a large serving bowl and top with scallions and freshly ground pepper.
Per Serving (1 serving)
Calories: 285 kcal
Fat: 11 g
Carbohydrates: 40 g
Fiber: 4.5 g
(Net Carbohydrate: 35.5 g)
Protein: 8 g
A source of:
4 servings of Vegetables as per Canada’s Food Guide