The Irish have been thriving on this classic combination of potatoes and cabbage for hundreds of years. Filled with abundant vitamin and mineral nutrition, and possessing a creamy satisfying richness of flavor, colcannon is a tribute to the Irish gift for making the simplest foods into something special.
1 pound small red potatoes, scrubbed well and cut in half
1 tablespoon butter
1/2 cup thinly-sliced onion
1/2 head cabbage, tough outer leaves removed, thinly sliced (should make about 6 cups)
1 cup milk
Salt and freshly-ground black pepper, to taste
1. Steam potatoes over boiling water in a steamer basket until tender, about 15 minutes. Place in a large bowl and cover to keep warm.
2. In a heavy-bottomed skillet over medium heat, melt the butter and add onion, cooking about 2 minutes, until it is translucent. Add cabbage and continue cooking about 5 minutes, stirring frequently, until cabbage is beginning to brown.
3. Reduce heat to low and add milk, salt, and pepper, stirring to combine. Cover skillet and cook about 8 minutes, until cabbage is tender.
4. Add cabbage mixture to the potatoes in the bowl and mash with a potato masher.