Colcannon

This is an old Irish idea that can be made into a full meal or side dish. There are several variations using kale, leeks, Canadian bacon, ham, cream, beer, etc. and I encourage you to look into them. The general ingredients are common and inexpensive and the entire meal is fairly simple to make. I believe it is a great alternative to simple mashed potatoes or rice and much easier than polenta. It also has a good starch and vegetable so all you need is meat.

Ingredients:
• 2 ½ cups cabbage, coarsely chopped or shredded
• 2 cups water
• 5 medium potatoes, peeled and quartered
• 1 cup milk
• 1 cup chopped green onions
• Salt and pepper to taste
• 2 Tbl butter, melted
• 5 strips Crumbled cooked bacon
• minced fresh parsley

Directions
1. Pour the water and cabbage into a large skillet and bring to a boil.
2. Reduce the heat to simmer, cover and cook for 10-12 minutes until tender.
3. While the cabbage is cooking peal, wash, and quarter the potatoes and put them on the side.
4. Cook the bacon (I use the microwave).
5. Put the cooked bacon between two paper towels to blot off the grease.
6. Drain the cabbage water into a medium saucepan that you will later use to cook the potatoes.
7. Put the cover back on the cabbage and place it out of the way to keep warm.
8. Put the potatoes into the saucepan you have the cabbage water in (step #6) and add enough water to cover the potatoes.
9. Bring the potatoes to a boil then reduce the heat, cover and cook for 15-17 minutes or until tender. I used an electric range so I covered the pan right in the beginning of this step so it would boil quicker.
10. A few minutes before the potatoes are done pour the milk and green onions into a small saucepan and bring to a boil.
11. Drain the potatoes and pour them into a large bowl.
12. Mash the potatoes and stir in the milk mixture.
13. Melt the butter while mashing the potatoes.
14. Stir in the cabbage, salt and pepper.
15. Add the melted butter, bacon and parsley.