“One of the Best of the Irish Dishes,” according to Sr. Francis O’Connor. This is a great Irish side to serve on St. Patrick’s Day. For a great meatless meal, pair it with Sr. St. Joseph’s Fred’s cod recipe.
Course
Side
Cuisine
Irish
Skill level
Intermediate
Servings
4
Prep time
25 minutes
Cook time
15 minutes
Ingredients
3 large
potatoes (about 1 1/4 lbs.)
1 1/2 cups
coarsely grated, tightly packed, cabbage
1/4 cup
butter
3 oz.
onion, finely chopped
3/4 tsp.
salt
1/8 tsp.
white pepper
Instructions
Pare and quarter potatoes; cover with boiling water and boil uncovered until tender (15 minutes or so). Drain. Mash until smooth; keep hot covered in a low-temp oven or over boiling water. In 1 cup boiling water, boil cabbage uncovered until tender-crisp, about 5 minutes; drain and stir into potatoes.
In a 6-inch skillet, melt butter and gently cook onion, stirring often until golden. Stir onion and butter into potato mixture with salt and pepper. Serve hot.
Notes:
You can opt to saute cabbage in butter with onions instead of boiling to preserve some of the flavor.
