Oh Rik, it looks amazing. Much superior to the way I made mine the other day. I didn't put spring onions in mine. I will now. I'm so glad that I found you on RUclips and Subscribed to your channel. It doesn't matter which nationality you are, your recipes suit everyone who like to eat 😉
@laureldreinking I grew up with my mom who put salt or butter or both on almost everything. I miss butter... It's a rare treat for me but I might make an exception for this dish.
I grew up in a large Irish family. This is the way my parents always made it. Not with kale. They grow kale but I think it's much better with cabbage. Thank you for bringing me back to my childhood
I'm Hispanic, and I've turned on a lot of my other Hispanic friends to this dish and they love it. So this recipe is not just for the Irish. It can be for anyone.
As an American with Irish roots (5th generation) Dad mentioned growing up on this, but called it boil cabbage and mash, with mince. The mince was just butcher scraps that were leftover at the end of the day, fried or boiled, then the cabbage was cooked in that water, then the taters as well, saving all that flavor. If Dad caught a fish, perfect for lent, it was served as well. I still cook frugally like my parents grew up on after WW2 and still love it.
LOL 5th generation! My maternal great grandparents were from Ireland but I don't consider myself Irish! I am English. Americans like their "pick what you like" style of ancestry and ignore what you don't like.
My step fathers family is Hungarian. When they came to visit us in the states they made the best dishes, rich in flavor without meat. That was right up my alley being vegan. Wish my dad was still, around today, would love to have those recipes... I still dream about them. Slava Ukraine 🇺🇦
I get my love of it from my maternal grandfather 💪. This is a regular dish in my house, and my Mexican husband loves it, too. He puts cheese on top. I put bacon in mine. 🤭
I grew up during the horrible time the schools decided to teach that butter was terrible for you so I always would skimp on it in dishes I'd make. And I was always wondering why my food never tasted as hearty as my parents or grandparents. Then suddenly I started putting in a goodly amount of butter into my meals and wouldn't you know it, it tastes just like how I remember homemade food should taste. Love this video and I'm excited to make some myself.
If you follow the recipe but leave out the cabbage, then you've made another Irish potato dish called champ. Many here in Ireland especially in the north say an idiot is as thick as champ.
I love colcannon. Any kind of potatoes, any kind of greens, any kind of onions. The worst colcannon is delicious and the best is sublime. I’m making this version for dinner tomorrow night. Can’t wait!
Up to you if you are fussy, I'm not. The most of the world cannot get the potatoes you have - so any potatoes will do. Thank you. @@patriciaoreilly8907
I wanted to try this recipe but I only have three pounds of butter left in my fridge. It’ll have to wait! Just kidding! I will most certainly try it. It’s the kind of simple dish that cannot be bad. Happy St. Patrick everyone! March 17th, 2024
The last time I had this was the spring of 1965. I was five years old and never knew what it was called. My grandmother made it for her Dad every time we went to visit. He was born in Westmeath and came to Boston in 1903. My grandmother didn't actually like this for some reason but she made it for him and he shared it with me and I loved it. Thank you so much for posting this video. Now I know how to make it for myself after all these years.
She might not have liked it too much because she probably was so sick of eating cabbage/kale and potatoes every day, she never wanted it again. But to dad, it was a completely different thing. Home and hearth, you know? Full tummies with warm food. Mum.
This is a family staple in our house. I have substituted chopped Brussels sprouts instead of cabbage as well as kale. This dish has converted many non-cabbagers to cabbage lovers.
In the Netherlands we call it 'Stamppot' (mash pot) and have literally tens of variations, although most are with cabbage of all varieties. We usually eat it with a smoked sausage. There is one with onion and carrot, called Hutspot. We eat that with a meat stew (Hachée). It's more or less our national dish.
À great stamppot is ‘stamppot rauwe andijvie’. Mashed potatoes with tiny sliced raw endive. Gives a beautiful crunch and a fresh flavor to the potatoes.
You'll laugh, but even I here in Bavaria know this dish and have cooked it several times. As far as I know, it's a classic "All Saints' Day meal". I use savoy cabbage instead of cabbage. The original is prepared from "sea cabbage" according to my documents. Thank you very much for showing and warm greetings from Bavaria.👍👍
Sea cabbage does have alkaloids so you shouldn’t eat it raw also in Britain, there are restrictions on harvest of sea cabbage so only take as much as you need👍👍🇬🇧🏴🇨🇮🏴
No laughing, dishes transcend all borders, taken by travelers and adapted. That's why the world of cooking appeals to me. Not the tosh we all did standing in the kitchen's turning the same rubbish out day in and day out. Recipes even though similar with different ingredients. Much love to Bavaria. Best, Rik
Wo haben sie Sea Cabbage in Bayern bekommen ich habe Jahre lang in Bayern gelebt und noch nie davon gehört, aber ich kann mir vorstellen das das in Bayern gut ankommt Champ auch das habe ich für freunde gemacht mit Bratwurst 👍😍
My friend from the UK called this bubble and squeak. My family did not want their cabbage and potatoes mixed so I put my serving of each in a bowl and mixed my own. Delicious!!
Bubble and squeak usually includes meat and is fried. Colcannon has no meat and is a rather creamy dish. Here in Ireland, my mother used to add a six pence and a piece of cloth, each wrapped in greaseproof paper. Whoever got the six pence in their helping would be rich for a year; whoever got the ‘rag’ in theirs would be poor for the year.
In Czech cooking, this is known as Halushki. My grandmother would make a batch of this for holidays. The cabbage gets fried up, mixed with riced potatoes, and served with mustard. Yum! So glad I found your site. I never learned how to make it so now I know.
My Bohemian/Moravian lines don't have this exactly...but we always served homemade Kraut browned in bacon fat (even better duck fat when available) with mashed potatoes on the side. Nice knowing this also has a Bavarian and Irish background, as do I!
Mmmmm. Cabbage, potatoes, green onions, and butter...what's not to love. Also, looks lie a great boiled pierogie filling. St. Patrick's Day is right around the corner, can't wait for a recipe for that.
That's what i love: a cooking show where the pans the host grabs look like pans that have been around and landed in my kitchen!! Now i know you are cooking for real.
Nowt for show here, good old simple cooking. Everyone can make all the recipes on this channel. Mind you some complaints about scratches in a non stick pan. I said, nothing wrong with the pan. Thank you. Best, Rik
I’m watching this and it’s mouth watering. Feb26, 2024. I gave up potatoes for Lent. I love potatoes any way I can get them. I watched you make potatoes yesterday too, with sweet potato and turnip, and onions. Well that ok, cause Easter Sunday either one of those potato dishes will go great with ham, or lamb. Thanks, and blessings.♥️♥️🙏🙏🇺🇸🇺🇸
Colcannon - one of my favs when the garden produce finally gets ready. Nothing better than home organic cabbage, taters and green onions. If you haven't made and eaten this it's delicious.
I remember making a version of this as a kid, my mother was sick and my siblings were hungry. Plenty of potatoes a cabbage only white onions though, lots of butter sautéed the onions in the butter. I made way too much, the next day I made the remaining mixture up into little cakes and fried them up in the heavy cast iron skillet, like bubble and squeak, not bad for an Eight year old. This has taken me back to 1968.
I don't know if you realize this but your words took me right back into the past where myself and two younger siblings did the same. It was never a question of authority of being young and having a a task to do but seeing a task to be done. We boomers are guilty of being providers and doers.
Rik. My parents were born in Newfoundland…..the people of Newfoundland came from England, Scotland and Ireland. . My mother made that dish…. ❤️❤️❤️Lucy.
I’ll be making this dish to take to church potluck tomorrow…..they won’t know what hit them! Spuds, cabbage, salt/pepper and butter. What’s not to love?!?Simply simple but ooohh, I know it will taste like heaven! Thanks so much for the recipe! I am a bright, shiny new subscriber!
Sounds like a dream to me. Ive always cooke cabbage corned beef and potatoes and mixed it altogether on my plate mashed. Now I will make this when I have no corned beef. Lol. My Grandmother was a Blue eyed red headed petite Irish woman. ❤
Good morning from a tiny town near Mammoth Cave, Kentucky, USA. This looks absolutely delicious! In 1830, 2 of my ancestors left Ireland for Philadelphia, Pennsylvania. They met, married, and raised a big family there.
Вы так вкусно кушаете! Вот что значит - благословенная пища рабочего человека! Обожаю семейные рецепты - они просты, но при этом питательны, дают настоящую силу! Спасибо большое! ❤
I read about this dish in various books. I am from Southern Africa with Portuguese heritage. I love cabbage. Now this way to cook it is PHENOMENAL ! I live now in the USA Midwest where the cooking is good solid farm non nonsense cooking. As a child I travelled extensively in Asia with my granny who had a spice emporium so my food is very different from the average family fare. This is something I am going to try tomorrow. It seems sooo tasty… I am sure I will make my sons eat such a tasty thing. Thanks immensely. And GOD bless the work of your hands. Ireland with all the leprechaun… here I come… soon is the season of the green color Irish beer here in St Paul, a town founded by the Irish settlers. This dish should be a must at your St Pat’s Day !!
I have actually always wanted to make colcannon . . . Your video made me feel like I was standing in your kitchen with you. I could smell it! I love cabbage. And onions. And potatoes. And butter. I can eat butter with a spoon. I never saw your channel, looks like I have some catching up 😃
leftover boiled potatoes. Peel, cut into pieces and warm up with milk, be careful it can easily stick to the bottom. Salt + fresh pepper. And the end mash in the pot - can be done with a fork there will be some texture. And add lenseed oil at the table (1 table spoon per serving = full plate, can be a bit more or less. The oil is high in omega 3 and very healthy. Look at the best-before date, it goes bitter / rancid easily. It should be used up fast when opened, and must stay in the fridge. If it has gone bitter - you can still use it as wood oil (unlike olive oil and other household oils this is really suited for the job. And completely harmless, even for cutting boards). I used to have a wood table, all natural, no finishing on the surface, and I deep-cleaned it with water (regular hard watter mixed half with distilled) and a bit of natural soap. Then swiping it with a towel and the water mixture so all soap will be removed (the distilled water is only needed if you have hard = calcium rich water. Ours is very hard, hence 50 % distilled). Then let dry. You can give it a minimal sanding with very fine paper the next day (maybe let it dry over night). Then dust it off thouroughly. Then I poured on the old lensseed oil and massaged it in with my hands (don't do that with the stuff you can buy in the DIy markets it contains all kinds of toxic additives for faster curing !). I guess for a whole table at least the amount of 5 tablespoons. It is good for your hand, it is a workout and you do not end up with an lensseed oil soaked towel or brush. FIRE HAZARD. If you use towel or brush, let them dry with a lot of air around them. If you crumple them into a ball (not a lot of air can get to the complete surface) they could self-ignite. That is not a joke. If you cannot dry them, keep them under water. But if you can put the towel into an old metal container, you are good, let it dry for a while then it can go into the garbage can. One can clean the brushes with soap and plenty of hot water, but it is a bit of a hassle. Or of course the chemical stuff (carbohydrates, solvants). That is why when I oil cutting boards or fruit bowls I will rather use my hands. No hassle to dispose of the tools no hassle cleaning them. And certainly no fire hazard. Plus: it is like cream for the hands. lensseed oil needs air to cure, the very tiny oil molecules can penetrate into the wood pores. The reaction with oxygen is the drying / curing. So the inside of a cabinet MUST stay a bit open. After several days you can use it, but it is good if it is opened from time to time.
I made this last night, and OMG this was phenomenal!!!! I did your extra step on the cabbage and I LOVED THIS DISH. My husband admitted after dinner he wasn't so sure about the combination, but he went back for seconds and said he would like to have that dish again.
My grandmother (County Longford) made this regularly. Gotta' use russets but we don't peel 'em. Just scrub and boil whole. Also: we use light cream. That's the first thing to do: heat the cream on a very low heat with the scallions so that the cream picks up the scallion flavor. Add butter and set aside. Cut cabbage and boil but not too limp. Drain, set aside. When the russets are done, put 'em back in the dry pot with a low flame and let 'em dry out for a few minutes. Then take the masher and give the spuds a few whacks to break 'em up into pieces; do not mash. Assemble all in a casserole and serve. NB: piled as in the video with the butter added to the top is suggestive of another dish called "champ". Enjoy!
Hi from the state of Indiana USA. Your channel just popped up today and I noticed it. I'm 71 years old and I have always loved eating mashed potatoes and cabbage together. Delicious. Loved your video.
We had this for supper tonight on Vancouver Island, in the Pacific Northwest of Canada. It was delicious! Thank you!! My great grandparents arrived to Canada from Tipperary during the years of the great famine there. I love Irish food. Guess it's in my DNA. Happy St. Patrick's Day! ☘
You had me at cabbage, 😋❣️ My job as a kid was to put the carrots, cabbage and potatoes in with the roast at 5 PM and my mother always put a full head of cabbage, because if she didn’t, I would eat all the cabbage and there wouldn’t be any with the roast, lol. I grew up on a farm where we grew potatoes and sold them so I came home from school, picked potatoes, graded potatoes, bagged potatoes, and then went and made them for dinner❣️I’m definitely making this! 😉😋😍
We had a version of this at least once a month when I was growing up. Smoked picnic, a type ham butt, cabbage and potatoes. All boiled up together. We put our own butter on. Sheet cake for dessert. There were seven of us kids plus parents. To this day fifty years later, I would rather have this for dinner than corned beef and cabbage. Lovely flavor. My dad being of Czech extraction decorated his with caraway seed. Love your recipes, Rik.👍
Thanks for not making us suffer through 10 minutes of peeling/chopping 🥔 potatoes! Proper Seasonings make all the difference, don’t they? Recipe looks great….cant wait to try this old, traditional recipe from the old sod! ☘️
HA!… they say one is never too old to learn something new (I’m 80!) - - that nifty way to mellow out the onions in the milk & butter is definitely something I will do. And, with St.Paddy’s Day on the horizon, I will soon be trying Colcannon your way. Even despite my age & being widowed, with children who live all,over the USA, I still do a whole meal…Colcannon a must, with a wonderful Irish ☘️ Soda Bread recipe (from a dear friend years ago), & a small corned beef cooked with carrots, onions & more cabbage. The only thing missing is a Guinness. It’s funny…I know so many old folks who say their appetites are dwindled 😮- - I kinda wish it would happen to me😅. Finding your channel last week with the turnips & potatoes & green onions was a stoke of good Irish luck 🍀 me thinks! (And took me right down Memory Lane).
Wow! I loved reading this. It's a stroke of luck to have you here. Hope the appetite stays, definitely will keep you strong. I could do a Guinness. Keep watching I have changed up this recipe for St Patrick's day will be posted a couple of days before. Lots of love and take care. Best, Rik
Here in the Virginia mountains we even have a dancing song, " Boil That Cabbage Down,Make them Hoecakes Brown" So ingrained in our ancestors songs that celebrate a good cabbage meal, potatoes and hoecake-thin fried crisp corn meal cakes ( like pancakes) Spring onions,ham or bacon and Lots of butter too would be in this type of hearty meal. Yummy Goodness! Can't wait to make this your way. Thank you. Love your tips on milk butter cabbage, onions sautes.
I'm second Gen Irish & my Grandma & Mom made this dish, so I grew up eating Colcannon. My Grandma made it with what she called "boiled bacon". My Mom says it's equivalent to American boiled ham, which I cube & add to my Colcannon. Rik, your recipe is spot on & DEE-LISH! My Husband really loves it! Thank you for posting from an Irish girl in Oregon!🍀❤
The organic potatoes and cabbage are essential to good health. They both can contain dietary lithium that's neuro-protective and neuro-regenerative. I'm part Irish and potatoes are a favorite! Looking forward to trying this recipe. Thanks!
I make mine with kale, lardons of double smoked bacon, leeks, green onions, and Amish roll butter and I'll likely be making a large batch for St. Paddy's Day. Last time I made it was to take to a friend's house for Thanksgiving, I'm glad I set some aside at home before leaving because there wasn't much left and they asked to keep the rest for the meal the next day!
Made this for a family get together and once they were persuaded to try the “mashed Potatoes” the dish emptied out completely and quickly! Simple and yummy!
I’m Polish and we kind of do this when we mix our sweet and sour cabbage with our mashed potatoes on our plate. Sometimes we will mix in corn or green beans as well.
"Don't be shy of the butter." LOL Sounds like the older Irish women, who used to say, "Don't be afraid of the butter." When it was a bit drizzly outside, they'd say, "Get out there. You aren't made of butter, you won't melt!" That is how I learned the wonders of butter.
Finnish potato farmer here. I will try this on my cooking turn on thursday. Onion really goes well with potato and cabbage too. It seems the potato variety is one with high starch.
This looks delicious. On our last trip to Ireland in 2019, we ate at a restaurant in Dublin Temple Bar area, and I ordered Colcannon. Oh, when I started eating it, I had such a comforting feeling. It was like a comfort food. I am 89 percent of Irish DNA, so I am sure that is why I loved this so much. Here in New Orleans, Louisiana, USA (which is where my Irish ancestors arrived in the 1840's) we have several St. Patrick's Day parades which is where the floats toss cabbages, onions, carrots, potatoes, etc. to the crowd. Most people bring wagons in order to carry all of what they catch at these parades. I will have to save your recipe in order to make colcannon with what I catch at these parades. I feel like going to the grocery and getting all of the ingredients to make this now! Thank you. BTW - One of our St. Patrick's Day parades are featured in the video room celebrating St. Patrick at the EPIC Museum in Dublin. We were so surprised to see our hometown featured in this museum. Oh, I want so much to be able to go back to Ireland for another visit. Thank you. I enjoyed your video.
I’ve been watching your videos and I’ve gotten hooked on potato’s and cabbage. This dish and rumbletums. Besides those, I just try tons of different ingredients with it and it never gets boring. Talk about affordable and a better staple than just bread or pasta. I’ve used cheese, sour cream, bacon and so many spices. My favorite is a mesquite smoked paprika. Caramelizing the onions and cabbage together makes a great sweet yet tangy flavor. I’ve been able to support my local farm as well. Thank you!
Whoa! Superb ! I would definitely ser e with chopped fried bacon.. Or. As a splendid side dish with pork chops...as potatoes and cabbage do go together with thet. Love the idea of mixing ingredients with LOTS of butter..which is A VERY HEALTHY FAT INDEED!!!!
I do similar with spring/green onions in milk, then added to mash and put in broken up pieces of smoked haddock to make a fish pie, topped with loads of mature cheddar and is absolutely delicious, so will definitely be trying this and adding it as a side on a Sunday roast. It makes mashed potato much more special.
This Easter I made this but used it for the topping for a shepherds pie, also had some wild garlic through it. Leg of lamb slow cooked , shredded up used the stock , carrots, onions, peas. It was great if I say so myself.
Thank you so much, chief friend. This is a stick to your ribs meal. A cold winter day outside all day makes this dish taste even better at dinner. Please take care.
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Oh Rik, it looks amazing. Much superior to the way I made mine the other day. I didn't put spring onions in mine. I will now. I'm so glad that I found you on RUclips and Subscribed to your channel. It doesn't matter which nationality you are, your recipes suit everyone who like to eat 😉
Liz, thank you for your lovely words. Wow! Best, Rik
@BackyardChef It's true, Rik. I'm sure there are a lot more people who think so, too.
Thank you very much. Best, Rik@@lizhannah8412
@@lizhannah8412 I will second that liz 👍
If you omit the cabbage, just adding spring onions, you have champ, which is my favourite! 🇮🇪
BUTTER with potatoes, cabbage and onions -- love it!
Agreed! Best, Rik
Butter makes almost anything taste better!
What do you mean "almost "?@laureldreinking
@laureldreinking I grew up with my mom who put salt or butter or both on almost everything. I miss butter... It's a rare treat for me but I might make an exception for this dish.
Man, NEVER forget the butter. It pretty much goes well with everything.@@notme2day
Any left over put it in the fridge and fry it the next morning after your sausage and bacon for a delicious bubble and squeak. Yummy.
I agree! Best, Rik
Omg my nan always used to do this every Saturday morning
Good memories. Best, Rik@@DG-yk1wj
I was just thinking what a great fried patty that would make
What in the world is bubble and squeak?
Definitely do NOT skip the step of sautéing the cabbage!!!! It’s magical!!!! Even my daughter that doesn’t eat anything loves this!
Thank you. Best, Rik
Nicely salted and peppered caramelized cabbage is the best.
I grew up in a large Irish family. This is the way my parents always made it. Not with kale. They grow kale but I think it's much better with cabbage. Thank you for bringing me back to my childhood
Thank you. Best, Rik
I'm Hispanic, and I've turned on a lot of my other Hispanic friends to this dish and they love it. So this recipe is not just for the Irish. It can be for anyone.
Yes indeed! Just like your Spanish Tortilla. we all eat it. Best, Rik
We don’t mind sharing. I love Spanish food .
A lot of foods help build the best international bridges to stomach and hearts.
I try to be eclectic in people, food, music and new things❣
Colcannons a wonderful dish.
The food needs to remain in the ethnic enclave and never be shared 😂😂😂
As an American with Irish roots (5th generation) Dad mentioned growing up on this, but called it boil cabbage and mash, with mince. The mince was just butcher scraps that were leftover at the end of the day, fried or boiled, then the cabbage was cooked in that water, then the taters as well, saving all that flavor. If Dad caught a fish, perfect for lent, it was served as well. I still cook frugally like my parents grew up on after WW2 and still love it.
Thank you 😋 Best, Rik
LOL 5th generation! My maternal great grandparents were from Ireland but I don't consider myself Irish! I am English. Americans like their "pick what you like" style of ancestry and ignore what you don't like.
@@eftariseenglaland1179Shame you have to put others down for just sharing a memory they loved.
Hope your life is not as shitty as your attitude.
@@theskinthiefs6301That was a humorous post , not shitty .
@@eftariseenglaland1179 Then I'm a mutt. Irish/Welsh/German/Polish/etc.
Butter, butter, butter, butter, and some more butter, gotta love it!
Thank you 😋 Best, Rik
And of course Ireland has the BEST butter!🧈
don't forget the dash of potatoes at the end.....
Thank you. Best, Rik@@joedoe6444
Oh Rik ! All the Polish people will love you for the dish 🥰 Potatoes and cabbage " Our national food "😋
Thank you. Love to Poland. Best, Rik
and Ukraine 🇺🇦 people the same 😅
My step fathers family is Hungarian. When they came to visit us in the states they made the best dishes, rich in flavor without meat. That was right up my alley being vegan. Wish my dad was still, around today, would love to have those recipes... I still dream about them.
Slava Ukraine 🇺🇦
I get my love of it from my maternal grandfather 💪. This is a regular dish in my house, and my Mexican husband loves it, too. He puts cheese on top. I put bacon in mine. 🤭
@@larisamadolimov9130Paternal grandmother 🤩
I grew up during the horrible time the schools decided to teach that butter was terrible for you so I always would skimp on it in dishes I'd make. And I was always wondering why my food never tasted as hearty as my parents or grandparents. Then suddenly I started putting in a goodly amount of butter into my meals and wouldn't you know it, it tastes just like how I remember homemade food should taste. Love this video and I'm excited to make some myself.
Its just amazing how we have all been influenced over the years. Good job we all have choices. Thank you. Best, Rik
Butter is the secret of life!
Right?!?! Also using "real" ingredients got rid of some gastro issues for me.
Thank you. Best, Rik@@kthearcher3357
Butter has been the enemy for so long! Now we know it is so good for you and its margarine the bad one 😂
The onion heated in the milk is genius! I'm going to try it!❤
Thank you. Best, Rik
If you follow the recipe but leave out the cabbage, then you've made another Irish potato dish called champ. Many here in Ireland especially in the north say an idiot is as thick as champ.
Love Champ! Did you see this one ruclips.net/video/n6XtpbbW41M/видео.html Best, Rik@@lambhdeargh
I love colcannon. Any kind of potatoes, any kind of greens, any kind of onions. The worst colcannon is delicious and the best is sublime. I’m making this version for dinner tomorrow night. Can’t wait!
Sounds great! I agree! No hangs ups like all the purists, most of them don't cook they just criticize. Good on ya, hope you enjoy. Best, Rik
Certainly not any kind of potatoes 🥔 😊
Up to you if you are fussy, I'm not. The most of the world cannot get the potatoes you have - so any potatoes will do. Thank you. @@patriciaoreilly8907
@@patriciaoreilly8907 ???
My mouth is watering.😅
I wanted to try this recipe but I only have three pounds of butter left in my fridge. It’ll have to wait! Just kidding! I will most certainly try it. It’s the kind of simple dish that cannot be bad. Happy St. Patrick everyone! March 17th, 2024
Thank you. Best, Rik
U can also Bake it slowly & it's excellent!
Me too! I apparently wanted to ensure I wasn't going to run out!
Now I have to put it to good use. Darn it😂
The last time I had this was the spring of 1965. I was five years old and never knew what it was called. My grandmother made it for her Dad every time we went to visit. He was born in Westmeath and came to Boston in 1903. My grandmother didn't actually like this for some reason but she made it for him and he shared it with me and I loved it. Thank you so much for posting this video. Now I know how to make it for myself after all these years.
Thank you. Best, Rik
Nice story she probably ate too m6ch as a child and didn't care fir it anymore
She might not have liked it too much because she probably was so sick of eating cabbage/kale and potatoes every day, she never wanted it again. But to dad, it was a completely different thing. Home and hearth, you know? Full tummies with warm food. Mum.
That’s a wonderful story
Lovely memory!
This is a family staple in our house. I have substituted chopped Brussels sprouts instead of cabbage as well as kale. This dish has converted many non-cabbagers to cabbage lovers.
Thank you. Best, Rik
love the idea of Brussel sprouts instead of cabbage! Thank you for such a great idea!!
A man after my heart with all that butter. Butter makes everything better.
Thank you. Best, Rik
In the Netherlands we call it 'Stamppot' (mash pot) and have literally tens of variations, although most are with cabbage of all varieties. We usually eat it with a smoked sausage. There is one with onion and carrot, called Hutspot. We eat that with a meat stew (Hachée). It's more or less our national dish.
Thank you very much for sharing. I love learning. Would like to eat that national dish. Best, Rik
Yes, and we usually cook it all in one pot. Lekker! 😋
À great stamppot is ‘stamppot rauwe andijvie’. Mashed potatoes with tiny sliced raw endive. Gives a beautiful crunch and a fresh flavor to the potatoes.
@@mw5356definitely with bacon!
@@jamesjasonallen4168 Spekjes
You'll laugh, but even I here in Bavaria know this dish and have cooked it several times. As far as I know, it's a classic "All Saints' Day meal". I use savoy cabbage instead of cabbage. The original is prepared from "sea cabbage" according to my documents. Thank you very much for showing and warm greetings from Bavaria.👍👍
Sea cabbage does have alkaloids so you shouldn’t eat it raw also in Britain, there are restrictions on harvest of sea cabbage so only take as much as you need👍👍🇬🇧🏴🇨🇮🏴
No laughing, dishes transcend all borders, taken by travelers and adapted. That's why the world of cooking appeals to me. Not the tosh we all did standing in the kitchen's turning the same rubbish out day in and day out. Recipes even though similar with different ingredients. Much love to Bavaria. Best, Rik
Wo haben sie Sea Cabbage in Bayern bekommen ich habe Jahre lang in Bayern gelebt und noch nie davon gehört, aber ich kann mir vorstellen das das in Bayern gut ankommt Champ auch das habe ich für freunde gemacht mit Bratwurst 👍😍
@@hablin1 Ich habe den Sea cabbage nicht bekommen und daher durch Wirsing ersetzt. Aber das Original ist laut Rezept dieser Meerkohl.
@@hansdampf4055 ach so ich habe mich gewundert 👍😍
Aussie here! My mother made something like this - she called it ‘bubble & squeak’. Absolutely delicious. Thanks for the inspiration chef 😊
Thank you. Best, Rik
I’m Canadian and my English mother made bubble and squeak too, usually made with Brussel sprouts
My friend from the UK called this bubble and squeak. My family did not want their cabbage and potatoes mixed so I put my serving of each in a bowl and mixed my own. Delicious!!
@@donnahorsley433 Thank you. Best, Rik
Bubble and squeak usually includes meat and is fried. Colcannon has no meat and is a rather creamy dish. Here in Ireland, my mother used to add a six pence and a piece of cloth, each wrapped in greaseproof paper. Whoever got the six pence in their helping would be rich for a year; whoever got the ‘rag’ in theirs would be poor for the year.
In Czech cooking, this is known as Halushki. My grandmother would make a batch of this for holidays. The cabbage gets fried up, mixed with riced potatoes, and served with mustard. Yum! So glad I found your site. I never learned how to make it so now I know.
Your mums recipe sounds amazing - love the idea! Thank you. Best, Rik
😮now, Mustard oo wow yummmmm.my brain asks...horseradish..???
Anything yoiu like to eat, no worries. Thank you. Best, Rik
@@alysononoahu8702
My Bohemian/Moravian lines don't have this exactly...but we always served homemade Kraut browned in bacon fat (even better duck fat when available) with mashed potatoes on the side. Nice knowing this also has a Bavarian and Irish background, as do I!
Thank you 😋 Best, Rik@@Wguy56
I haven't had Colcannon potatoes in over two decades. I remember they were delicious! With Corn beef, heaven!
Oh yes! Best, Rik
that's corn beef hash😊
@@BackyardChefChef, please tell me what brand and the name of the knife you used to chop the cabbage. Thanks!!
@@RubyTwilite available at any Thai Market...
😜
Mum always used to serve corn beef with cabbage and potatoes. She never made colcannon though. I'm definitely trying this!
Nothing like some good old comfort food, just watching this made me hungry LOL
Thank you. Best, Rik
Mmmmm. Cabbage, potatoes, green onions, and butter...what's not to love. Also, looks lie a great boiled pierogie filling. St. Patrick's Day is right around the corner, can't wait for a recipe for that.
So good! Best, Rik
Yes! That would be a good pierogi filling.
A touch of heavy cream at the end along with a few cloves of garlic in with the cabbage fry really perks it up!
That's what i love: a cooking show where the pans the host grabs look like pans that have been around and landed in my kitchen!! Now i know you are cooking for real.
Nowt for show here, good old simple cooking. Everyone can make all the recipes on this channel. Mind you some complaints about scratches in a non stick pan. I said, nothing wrong with the pan. Thank you. Best, Rik
@@BackyardChef 🤗🤗💚☘️🇨🇦
One of the first things I noticed, and loved!
My Papa bought a good pot set around '76-'77. My mum used them after he died and now I have them and still use them every day. Good pots.
I was thinking that, too.
I made this on Sunday and it was fantastic! Simmering the green onion in the milk really does carry the flavor throughout. Best colcannon I've had.
Sounds great! Thank you. Best, Rik
I’m watching this and it’s mouth watering. Feb26, 2024. I gave up potatoes for Lent. I love potatoes any way I can get them. I watched you make potatoes yesterday too, with sweet potato and turnip, and onions. Well that ok, cause Easter Sunday either one of those potato dishes will go great with ham, or lamb. Thanks, and blessings.♥️♥️🙏🙏🇺🇸🇺🇸
Sounds great! Hope you enjoy. Best, Rik
As an Irish woman I audibly gasped at the idea of giving up potatoes for lent. 😂what?
Colcannon - one of my favs when the garden produce finally gets ready. Nothing better than home organic cabbage, taters and green onions. If you haven't made and eaten this it's delicious.
ps: Love your extra steps. I will be changing my recipe to match yours. Cheers
I agree! Thank you. Best, Rik
I remember making a version of this as a kid, my mother was sick and my siblings were hungry. Plenty of potatoes a cabbage only white onions though, lots of butter sautéed the onions in the butter. I made way too much, the next day I made the remaining mixture up into little cakes and fried them up in the heavy cast iron skillet, like bubble and squeak, not bad for an Eight year old. This has taken me back to 1968.
Thank you. Best, Rik
I don't know if you realize this but your words took me right back into the past where myself and two younger siblings did the same. It was never a question of authority of being young and having a a task to do but seeing a task to be done. We boomers are guilty of being providers and doers.
This reminds me of my childhood. Delicious. You just HAVE to make a crater in the top and melt a big knob of Kerrygold butter in it. Nothing like it!!
Rik. My parents were born in Newfoundland…..the people of Newfoundland came from England, Scotland and Ireland. . My mother made that dish…. ❤️❤️❤️Lucy.
Thanks for sharing, Lucy. Love to Newfoundland. Best, Rik
Celtic Viking Germanic dish right there. That is a three culture love fest right there.
I'd add, a bit of dill and mustard seed.
Heaven
Sounds great! Thank you. Best, Rik
I've only just found your channel and I'm so pleased to see a down to earth person being honest about cooking honest food. Thanks butty 🏴🙏
Thanks, Adrian. Nowt hidden here, simple cooking. Best, Rik
I’ve never heard of colcannon, this looks so delicious
Thank you. Best, Rik
The things you "normally don't do" are the things that make the boring..spectacular!! I LOVE your love of butter!
Yes! Thank you! Great name by the way. Best, Rik
Love butter in my food. Eveŕything tastes soo much beter!
Irish Dad's supper plus a Guinness,think I was weaned on both,still favourite of mine,best evee comfort food; thanks for the memories
Glad you enjoyed it. Thank you. Could do a Guinness. Best, Rik
You are right. Guinness would go well with this
I’ll be making this dish to take to church potluck tomorrow…..they won’t know what hit them! Spuds, cabbage, salt/pepper and butter. What’s not to love?!?Simply simple but ooohh, I know it will taste like heaven! Thanks so much for the recipe! I am a bright, shiny new subscriber!
Thanks for the sub. Thank you. Best, Rik
Sounds like a dream to me. Ive always cooke cabbage corned beef and potatoes and mixed it altogether on my plate mashed. Now I will make this when I have no corned beef. Lol. My Grandmother was a Blue eyed red headed petite Irish woman. ❤
Thank you. Best, Rik
Yum! Potatoes, cabbage, green onions, butter. Wonderful! All my favorite ingredients!
Yes, Lovely. Best, Rik
Good morning from a tiny town near Mammoth Cave, Kentucky, USA.
This looks absolutely delicious!
In 1830, 2 of my ancestors left Ireland for Philadelphia, Pennsylvania. They met, married, and raised a big family there.
Thanks for sharing Thank you. Best, Rik
Good evening! Louisville, Kentucky here! ⚜️
Good day neighbor, and Hello Chef! 👌🫶
Happy St Patrick's day from the US! I am preparing to make this dish for the first time thanks to your video!
Thank you. Same to you. Hope you enjoy. Best, Rik
What a lovely easy recipe of 3 winners in our household. Cant go wrong with this!!! My husband will love it!
Thank you. Best, Rik
@@BackyardChef you're quite welcome! Happy St.Patricks day!!!☘️☘️☘️
Thank you. Best, Rik@@jodyvw.9741
Lovely, spirited, cheery preparation.. exquisite. Thanks for showcasing this timeless creation! Yum!!
Thank you. Best, Rik
Вы так вкусно кушаете! Вот что значит - благословенная пища рабочего человека! Обожаю семейные рецепты - они просты, но при этом питательны, дают настоящую силу! Спасибо большое! ❤
Yes! Well said
Это мое удовольствие, надеюсь, вам понравится. С наилучшими пожеланиями, Рик.
That was called Bubble n Squeak when i was a kid in New Zealand. Sooo good!
Thank you. Best, Rik
I can't cook to save my life, but I love these videos as you explain everything. Even I can follow along. Thanks.
Thank you. Best, Rik
A man after my buttered heart 🥰
But seriously, cabbage and butter go really well together
So good! Thank you. Best, Rik
I read about this dish in various books. I am from Southern Africa with Portuguese heritage. I love cabbage. Now this way to cook it is PHENOMENAL ! I live now in the USA Midwest where the cooking is good solid farm non nonsense cooking. As a child I travelled extensively in Asia with my granny who had a spice emporium so my food is very different from the average family fare. This is something I am going to try tomorrow. It seems sooo tasty… I am sure I will make my sons eat such a tasty thing. Thanks immensely. And GOD bless the work of your hands.
Ireland with all the leprechaun… here I come… soon is the season of the green color Irish beer here in St Paul, a town founded by the Irish settlers. This dish should be a must at your St Pat’s Day !!
Thank you. Best, Rik
I have actually always wanted to make colcannon . . .
Your video made me feel like I was standing in your kitchen with you. I could smell it!
I love cabbage. And onions. And potatoes. And butter. I can eat butter with a spoon.
I never saw your channel, looks like I have some catching up 😃
Wonderful! Thank you. Best, Rik
I am soooo happy I have discovered you.
Thank you. Best, Rik
Oh my goodness where has this been all of my life! Thanks from the US.
Thank you. Best, Rik
Its masthead potatoes, cabbage and onions, butter, milk= heaven.
Agreed! Best, Rik
leftover boiled potatoes. Peel, cut into pieces and warm up with milk, be careful it can easily stick to the bottom. Salt + fresh pepper. And the end mash in the pot - can be done with a fork there will be some texture. And add lenseed oil at the table (1 table spoon per serving = full plate, can be a bit more or less. The oil is high in omega 3 and very healthy. Look at the best-before date, it goes bitter / rancid easily. It should be used up fast when opened, and must stay in the fridge.
If it has gone bitter - you can still use it as wood oil (unlike olive oil and other household oils this is really suited for the job. And completely harmless, even for cutting boards).
I used to have a wood table, all natural, no finishing on the surface, and I deep-cleaned it with water (regular hard watter mixed half with distilled) and a bit of natural soap. Then swiping it with a towel and the water mixture so all soap will be removed (the distilled water is only needed if you have hard = calcium rich water. Ours is very hard, hence 50 % distilled).
Then let dry. You can give it a minimal sanding with very fine paper the next day (maybe let it dry over night). Then dust it off thouroughly.
Then I poured on the old lensseed oil and massaged it in with my hands (don't do that with the stuff you can buy in the DIy markets it contains all kinds of toxic additives for faster curing !). I guess for a whole table at least the amount of 5 tablespoons.
It is good for your hand, it is a workout and you do not end up with an lensseed oil soaked towel or brush. FIRE HAZARD.
If you use towel or brush, let them dry with a lot of air around them. If you crumple them into a ball (not a lot of air can get to the complete surface) they could self-ignite. That is not a joke. If you cannot dry them, keep them under water.
But if you can put the towel into an old metal container, you are good, let it dry for a while then it can go into the garbage can. One can clean the brushes with soap and plenty of hot water, but it is a bit of a hassle. Or of course the chemical stuff (carbohydrates, solvants).
That is why when I oil cutting boards or fruit bowls I will rather use my hands. No hassle to dispose of the tools no hassle cleaning them. And certainly no fire hazard. Plus: it is like cream for the hands.
lensseed oil needs air to cure, the very tiny oil molecules can penetrate into the wood pores. The reaction with oxygen is the drying / curing. So the inside of a cabinet MUST stay a bit open. After several days you can use it, but it is good if it is opened from time to time.
Thank you 😋 Best, Rik
I could eat that whole bowl!!! Love potatoes, cabbage and especially onions, so how can it be bad, not in any way 😊
Thank you. Best, Rik
I made this last night, and OMG this was phenomenal!!!! I did your extra step on the cabbage and I LOVED THIS DISH. My husband admitted after dinner he wasn't so sure about the combination, but he went back for seconds and said he would like to have that dish again.
Fantastic! Thank you. Best, Rik
@@BackyardChef I have to add I took leftovers to both Moms and they loved it. Thank you for the recipes I can add to our regular rotation!
Looks good..I'm definitely going to try😊
Hope you enjoy. Thank you. Best, Rik
I spent a lot of my childhood in Ireland and the farm I stayed on served that dish with gammon...out of this world. Cheers!
Thanks for sharing. Thank you. Best, Rik
WhT is gammon
@@connieshelton3469 hind leg of the pork
My grandmother (County Longford) made this regularly. Gotta' use russets but we don't peel 'em. Just scrub and boil whole. Also: we use light cream. That's the first thing to do: heat the cream on a very low heat with the scallions so that the cream picks up the scallion flavor. Add butter and set aside. Cut cabbage and boil but not too limp. Drain, set aside. When the russets are done, put 'em back in the dry pot with a low flame and let 'em dry out for a few minutes. Then take the masher and give the spuds a few whacks to break 'em up into pieces; do not mash. Assemble all in a casserole and serve. NB: piled as in the video with the butter added to the top is suggestive of another dish called "champ". Enjoy!
Thank you. Best, Rik
@ 4:50 ...excellent !! Great video, thanks !!
Glad you liked it! Thank You. Best, Rik
"A bog standard" 😄 I just dared my husband to casually work that phrase into a conversation at the next family gathering. Love it!
Ha ha ha, I hope he takes the challenge - look forward to hearing the result. Thank you. Best, Rik
Hi from the state of Indiana USA. Your channel just popped up today and I noticed it. I'm 71 years old and I have always loved eating mashed potatoes and cabbage together. Delicious. Loved your video.
Welcome aboard! Thank you. Best, Rik
I’m so exited to make this for my family, it sounds wonderful! 🥰
Hope you like it! Thank you. Best, Rik
We had this for supper tonight on Vancouver Island, in the Pacific Northwest of Canada. It was delicious! Thank you!! My great grandparents arrived to Canada from Tipperary during the years of the great famine there. I love Irish food. Guess it's in my DNA. Happy St. Patrick's Day! ☘
Wonderful! Thank you. Same to you. Best, Rik
You had me at cabbage, 😋❣️
My job as a kid was to put the carrots, cabbage and potatoes in with the roast at 5 PM and my mother always put a full head of cabbage, because if she didn’t, I would eat all the cabbage and there wouldn’t be any with the roast, lol.
I grew up on a farm where we grew potatoes and sold them so I came home from school, picked potatoes, graded potatoes, bagged potatoes, and then went and made them for dinner❣️I’m definitely making this! 😉😋😍
Thank you. Best. Rik
We had a version of this at least once a month when I was growing up. Smoked picnic, a type ham butt, cabbage and potatoes. All boiled up together. We put our own butter on. Sheet cake for dessert. There were seven of us kids plus parents. To this day fifty years later, I would rather have this for dinner than corned beef and cabbage. Lovely flavor. My dad being of Czech extraction decorated his with caraway seed. Love your recipes, Rik.👍
Thank you. Best, Rik
Thanks for not making us suffer through 10 minutes of peeling/chopping 🥔 potatoes! Proper Seasonings make all the difference, don’t they? Recipe looks great….cant wait to try this old, traditional recipe from the old sod! ☘️
Thank you 😊Best, Rik
HA!… they say one is never too old to learn something new (I’m 80!) - - that nifty way to mellow out the onions in the milk & butter is definitely something I will do. And, with St.Paddy’s Day on the horizon, I will soon be trying Colcannon your way. Even despite my age & being widowed, with children who live all,over the USA, I still do a whole meal…Colcannon a must, with a wonderful Irish ☘️ Soda Bread recipe (from a dear friend years ago), & a small corned beef cooked with carrots, onions & more cabbage. The only thing missing is a Guinness. It’s funny…I know so many old folks who say their appetites are dwindled 😮- - I kinda wish it would happen to me😅. Finding your channel last week with the turnips & potatoes & green onions was a stoke of good Irish luck 🍀 me thinks! (And took me right down Memory Lane).
Wow! I loved reading this. It's a stroke of luck to have you here. Hope the appetite stays, definitely will keep you strong. I could do a Guinness. Keep watching I have changed up this recipe for St Patrick's day will be posted a couple of days before. Lots of love and take care. Best, Rik
@@BackyardChefOh… gosh…thank you so much for the comment back…🍀💝
You are very welcome. Best, Rik@@suemcknight9051
Here in the Virginia mountains we even have a dancing song, " Boil That Cabbage Down,Make them Hoecakes Brown" So ingrained in our ancestors songs that celebrate a good cabbage meal, potatoes and hoecake-thin fried crisp corn meal cakes ( like pancakes) Spring onions,ham or bacon and Lots of butter too would be in this type of hearty meal. Yummy Goodness! Can't wait to make this your way. Thank you.
Love your tips on milk butter cabbage, onions sautes.
I love that song! What a way to cook. Thank you. Best, Rik
I’m a vegetarian, not a vegan, and this recipe looks and sounds so yummy. Living in the U.S. I’ve never heard of it before.
Thank you. Best, Rik
I'm second Gen Irish & my Grandma & Mom made this dish, so I grew up eating Colcannon. My Grandma made it with what she called "boiled bacon". My Mom says it's equivalent to American boiled ham, which I cube & add to my Colcannon. Rik, your recipe is spot on & DEE-LISH! My Husband really loves it! Thank you for posting from an Irish girl in Oregon!🍀❤
Thank you. Love to the Irish girl in Oregon. Best, Rik
Looks delicious. Greeting from Poland
Thanks and welcome. Love to Poland. Best, Rik
This used to be a thing here in northern Sweden. My mom served it on top of steamed cod or other white fish. Sadly its becoming a forgotten dish.
Thank you. Best, Rik
There's nothing like a good demonstration. Thank you.
Thank you. Best, Rik
I Will try it soon. Thanks for recipe, 👋🇲🇫
Thank you. Best, Rik
My gran used kale or onions. I love it! Putting the onions in the milk is such a good idea!
Thank you. Best, Rik
The organic potatoes and cabbage are essential to good health. They both can contain dietary lithium that's neuro-protective and neuro-regenerative. I'm part Irish and potatoes are a favorite! Looking forward to trying this recipe. Thanks!
Thank you. Best, Rik
I work for a couple who LOVE cabbage. I can't wait to make this for them.
Thank you. Best, Rik
I make mine with kale, lardons of double smoked bacon, leeks, green onions, and Amish roll butter and I'll likely be making a large batch for St. Paddy's Day. Last time I made it was to take to a friend's house for Thanksgiving, I'm glad I set some aside at home before leaving because there wasn't much left and they asked to keep the rest for the meal the next day!
have a look at my other ruclips.net/video/n6XtpbbW41M/видео.html Best, Rik
Amazing how cabbage is so versatile and easy to make sure looks good Thanks for the video
My pleasure 😊 Thank you. Best, Rik
Made this for a family get together and once they were persuaded to try the “mashed Potatoes” the dish emptied out completely and quickly! Simple and yummy!
Sounds great! Thank you. Best, Rik
Oh yes. I’m
Making this soon. I have a 10 pound bag of potatoes I need to use. Thanks for the recipe.
Thank you 😋 Best, Rik
I’m Polish and we kind of do this when we mix our sweet and sour cabbage with our mashed potatoes on our plate. Sometimes we will mix in corn or green beans as well.
Sounds great! Love to Poland. Thank you. Best, Rik
My grandmother was incredibly cheeky and quick witted, and always called this dish "colon cannon"😂
And she was CORRECT.😅
Thank you. Best, Rik
I cook this dish too. I am Dutch. Blessings 🙌
Thank you. Best, Rik
Wow i already know this would absolutely be great comfort food ☺️
Thank you. Best, Rik
@@BackyardChefI saved your recipe and I'm going to try it. Love from Sydney Australia 🌏🐨🌿
Thank you. Love to Sydney. Best, Rik@@We_Are_All_Vultures
You’re such a pleasure to watch and listen ~ and your food is pleasure to my tummy! 🤗
A faithful subscriber ❤
Thank you. Best, Rik
There’s a soft spot in my heart for colcannon. It convinced my young daughter that kale is edible 😂.
Yes great idea. Your Kale way is very good indeed. Best, Rik
Im Canadian, Irish background! Looking forward to cooking & eating Colcannon! Tks so much☘️👍
Thank You. Best, Rik
As a Russian, this would be a struggle meal. Eaten with some canned herring, smoked/dried fish, or pickled fish.
A comfort food.❤
Sounds great! Thank you. Best, Rik
"Don't be shy of the butter." LOL Sounds like the older Irish women, who used to say, "Don't be afraid of the butter."
When it was a bit drizzly outside, they'd say, "Get out there. You aren't made of butter, you won't melt!"
That is how I learned the wonders of butter.
Thank you 😋 Best, Rik
Finnish potato farmer here. I will try this on my cooking turn on thursday. Onion really goes well with potato and cabbage too. It seems the potato variety is one with high starch.
Thank you. Best, Rik
A good old Scots-Irish comfort food, this is.
Thank you. Best, Rik
I bet this would be good with smoked sausage too. Gonna try it.
Thank you. Best, Rik
This looks delicious. On our last trip to Ireland in 2019, we ate at a restaurant in Dublin Temple Bar area, and I ordered Colcannon. Oh, when I started eating it, I had such a comforting feeling. It was like a comfort food. I am 89 percent of Irish DNA, so I am sure that is why I loved this so much. Here in New Orleans, Louisiana, USA (which is where my Irish ancestors arrived in the 1840's) we have several St. Patrick's Day parades which is where the floats toss cabbages, onions, carrots, potatoes, etc. to the crowd. Most people bring wagons in order to carry all of what they catch at these parades. I will have to save your recipe in order to make colcannon with what I catch at these parades. I feel like going to the grocery and getting all of the ingredients to make this now! Thank you. BTW - One of our St. Patrick's Day parades are featured in the video room celebrating St. Patrick at the EPIC Museum in Dublin. We were so surprised to see our hometown featured in this museum. Oh, I want so much to be able to go back to Ireland for another visit. Thank you. I enjoyed your video.
Thanks for sharing. Loved reading. Thank you. Best, Rik
I’ve been watching your videos and I’ve gotten hooked on potato’s and cabbage. This dish and rumbletums. Besides those, I just try tons of different ingredients with it and it never gets boring. Talk about affordable and a better staple than just bread or pasta. I’ve used cheese, sour cream, bacon and so many spices. My favorite is a mesquite smoked paprika. Caramelizing the onions and cabbage together makes a great sweet yet tangy flavor. I’ve been able to support my local farm as well. Thank you!
Amazing, thanks for sharing! Thank You. Best, Rik
Whoa!
Superb !
I would definitely ser e with chopped fried bacon..
Or.
As a splendid side dish with pork chops...as potatoes and cabbage do go together with thet.
Love the idea of mixing ingredients with LOTS of butter..which is A VERY HEALTHY FAT INDEED!!!!
Thank you 😋 Best, Rik
I like what you cook. NICE SIMPLE COMFORT STYLE FOOD. SUBSCRIBED👍👍
Thank you. Best, Rik
Lived in Ireland for 2 years, Learned to make colcannon exactely the way you do it ! Delicious
Thank you. Best, Rik
I do similar with spring/green onions in milk, then added to mash and put in broken up pieces of smoked haddock to make a fish pie, topped with loads of mature cheddar and is absolutely delicious, so will definitely be trying this and adding it as a side on a Sunday roast. It makes mashed potato much more special.
Sounds great! Thank you. Best, Rik
This Easter I made this but used it for the topping for a shepherds pie, also had some wild garlic through it. Leg of lamb slow cooked , shredded up used the stock , carrots, onions, peas. It was great if I say so myself.
Lovely! Thank you. Best, Rik
Thank you so much, chief friend. This is a stick to your ribs meal. A cold winter day outside all day makes this dish taste even better at dinner.
Please take care.
Thanks for sharing. Appreciated. You are very welcome. Thank you. Best, Rik