Colcannon

Name: Colcannon
Ingredients: 1 lb cabbage; 4 lbs russet potatoes, peeled and quartered; 8 ounces leeks, white parts only; 2 cups evaporated milk; 2 teaspoons salt; 1 teaspoon pepper; 1/4 teaspoon nutmeg; 4 tablespoons margarine

8 ingredients

6 steps

Ingredients

1 lb cabbage
4 lbs russet potatoes, peeled and quartered
8 ounces leeks, white parts only
2 cups evaporated milk
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon nutmeg
4 tablespoons margarine

Directions

1

Core and dice cabbage and put in 3 quart saucepan. Cover with water and bring to boil. Cook until tender, about 45 minutes.
2

Put potatoes in 4 quart saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes.
3

Thinly slice leeks. Put in 2 quart saucepan, add evaporated milk, salt, pepper, and nutmeg. Boil until tender, about 10 minutes.
4

Drain potatoes and mash. Stir in leek mixture. Fold in drained cabbage.
5

Put in 3 quart greased baking dish, dot with bits of the margarine. Can be stored at refridgerator at this point if preparing ahead of time.
6

Bake for 1 hour at 350 degrees or until golden on top. Serve hot.