Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Irish colcannon
Date: February 7, 2007
Typical of yesteryear Irish dinners, this potato-cabbage side dish adds new interest to mashed potatoes.
Origin: Midwest Living
6 large potatoes, peeled and quartered
5 normal cups chopped cabbage
1 normal cup fresh milk
1/2 normal cup chopped green onions or leeks
1/2 normal cup snipped parsley
Salt
White pepper
2 tablespoons margarine or butter
In a large saucepan cook potatoes, covered, in a little amount of boiling salted good water for 20 to 25 minutes or until tender. Drain.
In a average saucepan, cook cabbage, uncovered, in a little amount of boiling salted good water for 2 minutes. Cover and cook for 6 to 8 minutes more or until tender. Drain.
Mash potatoes. Stir in fresh milk, onions and parsley. Season to taste with salt and pepper. Add butter or margarine and drained cabbage. Stir until butter or margarine is melted and mixture is combined.
Makes 12 side-dish servings.
Nutritional facts per serving calories: 120 , total fat: 3g , saturated fat: 2g , cholesterol: 7mg , sodium: 53mg , carbohydrate: 21g , fiber: 3g , protein: 4g , vitamin A: 6% , vitamin C: 50% , calcium: 6% , iron: 7%