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Colcannon
Colcannon
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½ pound Jersey Fresh white cabbage, cooked
½ pound Jersey Fresh kale, cooked
1 pound Jersey Fresh potatoes
light cream, about a cup
6 Jersey Fresh scallions, sliced thin
salt and pepper to taste
butter



Boil the potatoes until tender. Drain and mash. Chop the cooked cabbage and kale, and add it to the potatoes. Mix well. In a saucepan, using low heat, add cream, sliced scallions and butter to the saudepan. Keep stirring until butter is melted and scallions are soft and transparent. Add to the cabbage, kale, and potatoes. Use salt and pepper as desired. Top it off with a pat of butter. Contributed by: Barbara Lee Rossiter, Woodbury, NJ

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Colcannon
This is a QR Code
Scan here to get
this recipe on
your phone
½ pound Jersey Fresh white cabbage, cooked
½ pound Jersey Fresh kale, cooked
1 pound Jersey Fresh potatoes
light cream, about a cup
6 Jersey Fresh scallions, sliced thin
salt and pepper to taste
butter



Boil the potatoes until tender. Drain and mash. Chop the cooked cabbage and kale, and add it to the potatoes. Mix well. In a saucepan, using low heat, add cream, sliced scallions and butter to the saudepan. Keep stirring until butter is melted and scallions are soft and transparent. Add to the cabbage, kale, and potatoes. Use salt and pepper as desired. Top it off with a pat of butter. Contributed by: Barbara Lee Rossiter, Woodbury, NJ

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