Colconnan - Potato and cabbage casserole

1 lb potatoes, washed but not peeled
1 pd green cabbage, shredded (4 cups)
1 large onion, chopped (1 cup)
1/4 cup skim or low-fat milk
1 tbsp butter
3 ounces sharp Cheddar coarsely grated, divided
Freshly ground black pepper and salt to taste

1. Boil the potatoes in light salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid and set them aside to cool.
2. Using the potato water, boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside.
3. When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add the milk and butter and mash them until they are smooth.
4. Add the reserved boiled cabbage and onion to the potato mixture.
5. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt and transfer it to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top.
6. Heat in the oven at 350 to 425 letting the cheese on top brown slightly.

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org