Colcannon: An All Saints Day Tradition

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Colcannon: An All Saints Day Tradition

Today is All Saints Day.
Eating Colcannon is a tradition in Ireland.
As we celebrate, we are reminded of all the Saints who are no longer with us.
This comforting Irish dish combines potatoes and cabbage.

Colcannon

4 medium potatoes
4 teaspoons salt divided
8 ounces butter divided
4 tablespoons milk
1 small head of cabbage
1 medium onion
1/2 teaspoon black pepper

Peel and chop your potatoes, onion and cabbage. Put the potatoes in a pot and cover with water. Bring to a boil and allow to cook for 10-15 minutes.

Drain and transfer to a large bowl. add half the stick of butter (4 ounces) and the milk. Mash until everything is incorporated.

Put the other half of the butter in a frying pan with the cabbage, salt and onions. Cook on medium until tender about 15 minutes.

Stir the cabbage mixture into the potatoes and serve hot.

Colcannon: An All Saints Day Tradition

Colcannon: An All Saints Day Tradition

Peace be with you,
Veronica

Copyright 2012 Veronica Gantley

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2 Comments

  1. Pingback: Colcannon: An Irish Catholic All Saints’ Day Tradition

  2. My mother, Eileen, made this with boiled smoked butt every year for All Saints Day. Thanks for bringing back some childhood memories. Love your blog!

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