To make Colcannon: To make a delicious version of this Irish mashed potato and cabbage dish, make mashed potatoes using Yukon gold potatoes, cream, and butter (and plenty of salt). Hand mash for a coarse texture. Fold in some or all of the cooled Quick-Sautéed Savoy Cabbage (lightly chopped first if you like). You can also substitute leeks for the onions in the sautéed cabbage recipe, but you will need a bit more cooking fat and time to soften them before adding the cabbage.
Quick-Sautéed Savoy Cabbage
2 tablespoons chicken broth
½ teaspoon rice wine vinegar
¼ teaspoon low-sodium soy sauce
¼ teaspoon sugar
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion (4 to 5 ounces), thinly sliced
kosher salt for seasoning
½ head Savoy cabbage, cored and very thinly sliced (about 8 to 9 ounces)
2 teaspoons chopped fresh parsley (optional)
Combine the chicken broth, rice wine vinegar, soy sauce, and sugar in a small bowl. In a 10-inch straight-sided sauté pan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. When the butter is foamy, add the onion and a pinch of salt and sauté, stirring, until the onions are somewhat softened and just beginning to brown, 2 to 3 minutes. Add all of the cabbage and ½ teaspoon salt and stir well. Cook, stirring only occasionally, until the cabbage is limp and browned in spots (the bottom of the pan will be very brown and the onions will be brown), about 5 to 6 minutes.
Remove the pan from the heat and immediately stir in the chicken broth mixture and the remaining 1 tablespoon butter. Stir until the butter has melted, scraping up some of the browned bits on the bottom of the pan. Let the cabbage sit in the pan for two minutes and stir again. (The cabbage will release a little more moisture and you’ll be able to incorporate a bit more of the browned bits.) Add the parsley, stir again, and transfer to a serving dish. Serve right away.
Serves 3-4
Susie Middleton is the author of Fast, Fresh & Green