Colcannon is a mashed potato dish that originated in Ireland but also is prepared in Scotland. Also known as Rumbledethumps, Kailkenny, and in Irish, cál ceannan, it traditionally contained boiled cabbage with the potatoes; in the Canadian provinces of Newfoundland and Nova Scotia, it includes turnip and carrots. Put the leftovers into in a frying pan and it’s similar to the English “bubble and squeak”. Here’s one version–add the cheese for a complete meal, or serve as a side dish.
1 pound potatoes, washed but not peeled
1 pound shredded cabbage
1 large onion, chopped
1/3 cup milk (or soy milk) for mashing potatoes
1 tablespoon butter (or margarine)
Optional: 4 ounces cheddar or other hard cheese (or soy cheese), grated and divided
Salt and black pepper to taste
Boil potatoes until tender but not overcooked. Drain them, setting aside to cool while reserving liquid to boil cabbage and onion. (Add more water if necessary to cook cabbage and onion.) Boil for about 5 minutes, then drain.
Peel cooked potatoes, add butter and milk, and mash until smooth. Stir in cabbage and onion, 2/3 of cheese (if using), and season with salt and pepper. Spoon into greased casserole dish and sprinkle remainder of cheese on top. Bake at 350 – 400° until lightly browned.