Yuppie Kolcannon12 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too.” - by MARGARET CARR
Original recipe yields 6 servings
- Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
Amount Per Serving (6 total)
- 388 cal
- 20.9 g
- 46.3 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"Made for RECIPE GROUP. We loved this! I made exactly as written. The only thing I would do differently is use fresh garlic. I sauteed the onion, carrot and cabbage until they were almost caramalized. ..." See moreThen added to the smashed potatoes. Oh, and I used Lactose Free Whole Milk. YUM!!! This is good comfort food!"
"What a delicious potato recipe that even got my guys to eat cabbage! The potatoes were creamy and I loved the slight tang from the vinegar. It is a great way to use up left over "coleslaw" in a bag...." See more It paired well with our meatloaf dinner and will definitely be a repeat in our house. Thanks for sharing!"
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