Some folks wear green. Others boast about their Irish heritage. Many celebrate at festivals, carnivals, local fairs, and family gatherings. Some drink green beer. Some drink way too much green beer. And if you need something else to add to your list, try out this modified Irish cultural staple for your St. Patrick’s day meal!
Colcannon, derived from the Gaelic phrase “cal caennann” (meaning white cabbage) is a traditional Irish dish combining 3 ingredients that were a staple in the working mans diet in the 1600’s: Potatoes, Cabbage, and Kale. Intrigued? You should be, especially when you find out you can add your favorite Bearded Butcher Blend Seasoning to the recipe and put a modern spin on an old Irish classic!
Known as a special treat served with ham or bacon, Colcannon has quite a bit of history and folklore around it. You can read more here.
3 pounds potatoes
1 brick Kerrygold Irish butter
1 1/4 cups hot milk
Freshly ground black pepper
Bearded Butcher Blend Seasoning to taste
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves
Directions:1) Steam the potatoes in their skins for approximately 30 minutes, then peel them. Chop with a knife into small cubes before mashing. Mash thoroughly.
2) Add half a brick of Kerrygold butter in pieces. Then, stirring constantly, slowly add hot milk.
3) Season with a few grinds of black pepper and Bearded Butcher Blend Seasoning of choice.
4) In a separate pot, boil the cabbage in unsalted water until it turns a dark color.
5) Add 2 tablespoons butter to tenderize the cabbage. Cover the pot with a lid for 2 minutes, then drain the water thoroughly before returning it to the pan.
6) Chop the cabbage into small pieces.
7) Put the ham or bacon you cooked the day before in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender, then drain the water.
8) Remove any fat and chop into small pieces.
9) Add cabbage, chopped scallions, and ham to mashed potatoes, stirring them in gently.
10) Serve in individual soup bowls. Make an indentation on the top by swirling a wooden spoon.
11) For aesthetics, put 1 tablespoon of butter into each indentation and gently sprinkle with parsley.
An unlikely pairing in modern American culture, you can revitalize this dish whether you’re Irish or not, and impress your family and friends with a hearty, flavor-packed meal that will definitely stick to your ribs!