Colcannon
Step by step recipe:
- 20 min.
Prepare 500 g green cabbage (green really is best for this).
Drain thoroughly and leave to wait on absorbant paper. - 40 min.
Wrap the sausages in aluminium foil and cook in the oven at 360°F (180°C) for about 40 minutes. - 3 min.
Rinse, peel and chop 100 g spring onion (scallion). - 3 min.
Melt 50 g butter in a frying pan on medium heat. Add the cabbage and onion.
Salt, pepper and cook gently for 2 or 3 minutes. - 2 min.
Reheat 700 g potato purée in a saucepan on low heat, then add the cabbage and onion mixture.
Finish by adding the chopped chives, then check the seasoning. 
Serve on hot plates, with a bed of colcannon and the sausages sliced on top.
Remarks:
As you can see, I have added sausages here (smoked), but my friend Frances from Dublin tells me that in Ireland they don't normally serve meat with colcannon, except for maybe a bit of bacon.Source:
Home made.Grade this recipe
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