- 4 medium-sized potatoes
- 2 cups shredded cabbage
- 2 spring onions, thinly sliced
- 4 tablespoons butter
- salt & pepper to taste
- 1/2 c. milk
- 2 tablespoons fresh parsley, chopped.
Peel, cube and boil the potatoes until soft. Shred cabbage and boil as well in another pot for 10 minutes. Drain both. Melt 3 tablespoons of butter in a saucepan. Add the drained cabbage and thinly sliced spring onions. Cook, stirring for about a minute. Mash potatoes in a large bowl. Add cabbage mixture, milk and parsley. Add salt and pepper to taste. Mix together, very gently. Add coin wrapped in greaseproof paper [old Irish tradition, for luck!]. Keep warm until ready to serve. When ready, mound the
colcannon atop a serving plate. Make an impression on top with a spoon.
Add the last tablespoon of butter there. Enjoy!