With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm to cry.
Oh, wasn't it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot."
There are many regional variations of this dish. Though traditionally always served as mash, this time I made it to be served in bars to give it a more fancy look.
Prepare the basic ingredients for a nice traditional Irish colcannon:
- Cut the cabbage into 1/4 pieces and remove the core. Bring to a boil app. 2 l of water, add 1 teaspoon salt and cook the cabbage 10-15 minutes, until tender. Drain and chop it finely. Add butter and mix until butter has melted.
- Meanwhile, chop the leeks, add milk and cook over low heat until tender, about 10 minutes.
- While the cabbage and leeks are cooking, peel the potatoes and cook them. You can chop them before cooking so it will take less time for them to cook.
- Mash the potatoes, add cinnamon, salt and pepper to taste, leeks with milk and cabbage. Spread the mixture into a baking pan in 3-4 cm thin layer approximately and bake into a preheated oven at 250 degrees just a few minutes, until it gets a golden-brownish crust.
- Cut into bars and serve hot with sour cream and some bread to taste.
Enjoy and bon appétit!