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
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.