Recipe by Emily Powell
"This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college. I like to put some brown gravy in mine, too, for more flavor."
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2 1/2 cups
thinly sliced green cabbage
hot prepared instant mashed potatoes
butter, or as needed
ground black pepper to taste
I'm a Yank living in Ireland and was taught to make Colcannon by my Irish mother-in-law. The recipe would be even cheaper if you used real potatoes and mashed them yourself. Also the type of cabbage used can make it taste differently. We often used "green" cabbage (spring cabbage) or Savoy cabbage. Also, if you saute the cabbage in a bit of butter in a pan, it tastes less strong. I would also recommend putting butter and warm milk in the mashed potatoe.
This is a very good recipe, although I did change the instant masted potatoes to "real" red skinned mashed potatoes. I've made colcannon using carrots and cabbage, but REALLY liked the taste of the broccoli and cabbage in this one. I served this with "Feta-Stuffed Hamburgers" from this site. Thanks WM Chef for sharing your version of Colcannon
* Percent Daily Values are based on a 2,000 calorie diet.
Cheap Irish Colcannon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 173
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