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csa eats! colcannon

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I have so much cabbage! if you search for recipes with cabbage colcannon always comes up. I read about a million colcannon recipes but in the end just did my own thing. I think it’s an Italian version of colcannon. I used significantly less butter than any recipe called for, and won’t be serving it with the well in the center full of melting butter.

8 russet potatoes

1 cabbage, shredded in food processor

minced garlic



4 oz finely diced pancetta

melt butter in frying pan – I probably used 2 tablespoons.

saute pancetta for 2 minutes

add in shredded cabbage and another pat of butter

saute for approx 5 minutes

add in minced garlic and continue cooking until cabbage is softened

meanwhile peel and boil the potatoes until tender.

drain potatoes and mash with butter and milk until desired consistency.

add in pancetta/cabbage/garlic mix and mash until well incorporated.


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