COLCANNON RECIPE (CABBAGE AND POTATOES)
Colcannon is the perfect dish for St. Patrick's Day! Combining the flavors of sweet cabbage, fried onion and creamy mashed potatoes creates a traditional Irish dish that will fill the family and leave them feeling satisfied!
Provided by Holly Nilsson
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
- If using white onion, dice into ½-inch pieces. If using leeks, cut off the dark greens and discard. Thinly slice the whites and light green parts, rinse well. Set aside. Cut cabbage into 1-inch pieces.
- Meanwhile, if using, cook bacon in a large skillet until crisp. Set aside to cool, reserve drippings.
- Add 1 tablespoon of butter to the bacon drippings. If you are not using bacon, add 3 tablespoons of butter to a large skillet.
- Cook onion or leeks and cabbage over medium heat in the drippings or butter until onion is translucent and cabbage is tender.
- Once cooked, drain the potatoes and place them back into the warm pot. Mash potatoes with a potato masher adding cream and ¼ cup butter as needed. Season with salt and pepper.
- Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.
Nutrition Facts : Calories 322 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 216 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
FRIED POTATOES AND CABBAGE
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Categories Potato Vegetable Side Fry Quick & Easy Cabbage Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
- Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
- Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
SKILLET HAM, CABBAGE AND POTATOES
Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying. Serve with green beans.
Provided by Priscilla Eibl
Categories Main Dish Recipes Pork Ham
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
- Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 62 g, Cholesterol 31.8 mg, Fat 16.2 g, Fiber 7.9 g, Protein 17.6 g, SaturatedFat 4.7 g, Sodium 871.1 mg, Sugar 8 g
FRIED POTATOES, CABBAGE, HAM & ONIONS
Steps:
- Preheat oil in large skillet.
- Add potatoes, cook for 15 minutes.
- Then add cabbage, ham, and onion. Cook till cabbage is tender. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CLASSIC CABBAGE WITH HAM AND POTATOES
This is one of my all time favorites and, I think, the easiest recipe ever! A fantastic winter dish that is equally enjoyed in any season. Ham, potatoes and cabbage... you just can't go wrong! You must start this dish in the morning. You can make the dish faster by using water and turning up the heat, but then you lose all the flavor.
Provided by PeachWeb
Categories One Dish Meal
Time 23h
Yield 4-6 Fantastic Bowls1, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut cabbage head in half and pop out core.
- Clean potatoes, no need to peel, but do use a dish sponge scratchy side to scrub them really well--cut off any bad black spots. Cut in half.
- Place cabbage on bottom, then top with potatoes.
- Toss in one left over ham, bone and all (or just the few pounds of ham you've purchased for this recipe -- I can say that you almost cannot have too much ham! But, it's all got to fit in your pot! LOL!). You do not have to cut it up. I see so many recipes where they are cutting the meat off the bone in neat little cubes and adding them to the pot. That is craziness! Firstly, the bone has a LOT of flavor and secondly, why work when the steam causes it to fall off the bone? I like to just toss in the entire ham, with whatever is leftover from our meal. When the dish is ready it will literally just fall off the bone at the time of serving. That is the beauty of this dish -- easy peasy!
- It's ok to just squeeze in all the ingredients the best you can. You will be cooking at extremely low heat for a very long time, it will all be fine.
- Salt and pepper to taste -- or do like I prefer to do and add nothing until it is plated. The ham is salty so it is very easy to over salt this dish. Be careful.
- A crock pot is perhaps the best way to make this meal the first time around, however I have made it on the stove top with the heat set to the lowest setting for the past 30 years. I like to use the stove because I have a pot far larger than the crock. It's up to you. If using a crock pot, use the medium setting all day long (depending -- if you have a crappy crock, you may need to set it on high -- you know what you have). On stove, cook at lowest possible setting all day. This is the perfect meal to set up before going to work -- when you get home dinner is ready!
- I just want to make a point of saying that NO water is required. You may have a hard time believing this. My mother certainly does and has ruined many pots as she will dump a tall glass (or 2) of water in when I'm not looking. Unfortunately you then wind up with a pot of water with ham, cabbage and potatoes swimming around begging to be rescued--and you lose a ton of flavor. DO NOT ADD WATER. Please trust me. There will be plenty of juice from the cabbage. So much so that you will most likely throw it out (though I like to use it as broth to pour over the dogs' dry food).
- So, quick recap -- just clean everything and squeeze it all into you pot or crock. For stove top, cook at lowest setting all day long, crock -- go for medium.
FRIED CABBAGE WITH HAM
I used to work for the air force base and when I was on lunch break and went to the cafeteria and I bought me some fried cabbage with ham. I have been searching for that recipe for a long time. I love it. They are so delicious and tasty.
Provided by Lisa Johnson
Categories Vegetables
Time 50m
Number Of Ingredients 8
Steps:
- 1. In a large skillet with a fitted lid, start by frying the bacon until done, then set it aside.
- 2. Next, over medium heat, add the oil to the bacon fat, then add onion and about half of the cabbage. Continue stirring and adding cabbage until you get it all in the pan. Once it's in the pan add the water, cover and cook, stirring occasionally, until the cabbage has softened (about 20 min).
- 3. Remove the lid and add the bacon, ham, salt and pepper, and cook until all of the water has evaporated. Add more seasoning if needed.
HAM, ONION AND POTATO CASSEROLE
A thick,comfort food casserole with a savoury flavor. This is an adaptation of a ham and potato casserole recipe I liked but wanted to play around with.
Provided by violinist
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pan fry ham and chopped onion in olive oil until onions are lightly browned.
- While onions and ham are cooking, peel potatoes and slice paper thin.
- Butter a medium casserole dish and place sauteed ham and onion inside.
- Salt and pepper the ham and onions.
- preheat oven at 325 degrees.
- Melt butter in a sauce pan, remove from heat and blend in flour. Return to heat and add milk or rice dream rice milk. Stir over direct heat until sauce boils and thickens.
- Arrange potatoes over ham and pour milk and flour mixture over them over them.
- Sprinkle potatoes with chives and basil flakes.
- Bake at 325 degrees until potatoes are tender, about 1 hour. Cover for first 1/2 hour then remove cover.
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Ratings 6Category Main CourseCuisine AmericanTotal Time 30 mins
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Ratings 3Servings 6Cuisine AmericanCategory Main Course, One Pot/One Pan, Pork
- In a a wide bottomed pot over medium heat, get the oil hot and shimmery. Add in the ham and fry until golden brown all around. About 5 minutes.
- Add in the onion and garlic and sweat them until translucent. About 2 minutes. Stir in the chicken stock and caraway seeds and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Pour in the potatoes, cabbage and half of the apple cider vinegar. Cover and simmer for 15 minutes or until the potatoes are cooked through and easily pierced with a fork.
- Remove the lid and simmer away any extra liquid so that the bottom of the pan is just barely covered with it. Stir in the last of the apple cider vinegar and season with salt and pepper.
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