Alas. That moment when you open the fridge and realize you have half-used all your veg – there’s 1 carrot, half an onion, a quarter cabbage, and an unsubstantial amount of turnip.
I enjoy solving this puzzle. I like to think its how households have been cooking for centuries. What do we have lying around? How can we make super satisfying? Colcannon is the Irish take on this strategy. If you like bacon, I recommend top your portion with a few bits.- Polly
1 1/2 lb potatoes, peeled and quartered
1 lb green cabbage, shredded
2 oz butter
1 onion, finely chopped
salt and pepper
2-3 T grated Cheddar Cheese
1. Preheat the oven to 350 degrees.
2. Bring a pot salted water to boil and simmer the potatoes until tender, about 15 minutes. In another pot of boiling water, simmer the shredded cabbage for 10 minutes and drain well.
3. Drain the potatoes and mash well with butter. Add the cabbage and onion and season to taste.
4. Spread into a cast iron frying pan or pie dish. Sprinkle grated cheese on top.
5. Bake in the oven and cook for 20 minutes until golden.