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LOCATION: Recipes >> Vegetables >> Colcannon 09

Print this Recipe    Colcannon 09

Colcannon

head of savoy cabbage, shredded with knife
1/2 lb bacon
3 cloves minced garlic
6 large baking potatoes
2 cups warm milk
1 stick butter
salt
white pepper
1/2 cup shredded Parmeasan cheese

In heavy skillet, brown bacon with garlic. Add shredded cabbage til
mixture crispy; disgard any remaining liquid. Reserve

Boil potatoes with skin on til tender. In large warm bowl, mash
peeled potatoes. add milk and butter, salt and pepper til mixture
smooth.

Grease large glass baking dish with butter. Fold cabbage mixture
into potatoes and add to baking dish. Top mixture with cheese and
bake at 325F for 40 minutes or until cheese bubbles.

Note: kale may be substituted for cabbage and Fontina may be
substituted for cheese

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