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Colcannon
Shred the cabbage. Sauté it with a little butter, then reduce heat and cover; let it steam. When it is almost limp, add the scallions, garlic and onion. Sauté for a few minutes more. Meanwhile, boil, drain, mash the potatoes, add some milk and a little butter. Add the cabbage mixture, and stir in the dill and pepper. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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