This traditional Irish side dish is a combination of three of my favorites: creamy mashed potatoes, buttery cabbage, and crunchy bacon.

Make this hearty comfort food recipe this St Patrick’s Day!

Print

Irish Potato Colcannon

Ingredients

• 5-6 Russset potatoes 2 1/2 lbs, peeled and cubed
• 1/2 head cabbage cored and chopped
• 4 slices thick cut bacon
• 3 tbsp salted butter divided
• 1/2 cup half and half
• 1/2 small yellow onion diced
• 1/2 tsp garlic powder
• pepper and additional salt to taste

Instructions

• Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
• Boil until the potatoes are fork tender, about 15 minutes.
• Drain and set aside.
• Meanwhile, cook the bacon in a large skillet until crisp.
• Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.
• Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.
• Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.
• Stir occasionally until cooked down, about 10 minutes. Remove from heat.
• Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.
• Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.
• Now add the cabbage mixture and bacon to the warm mashed potatoes. Mix well and scoop into a serving bowl.
• Add remaining tbsp of butter on top of the warm potatoes and serve.

I peeled and chopped about 6 small and medium Russet potatoes for this recipe. Yukon Gold potatoes are also delicious in this recipe.

Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
Boil until the potatoes are fork tender, about 15 minutes. Drain and set aside.

Cook the bacon in a large skillet until crisp.  
Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.

Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.

Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.

Stir occasionally until cooked down, about 10 minutes. Remove from heat.

Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.

Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.

Now add the cabbage mixture and bacon to the warm mashed potatoes.

Mix well and scoop into a serving bowl. 

Add remaining tbsp of butter on top of the warm potatoes and serve.

The post Irish Potato Colcannon appeared first on For the Love of Food.

Happy New Year!

We make a traditional lucky New Years meal every year including roasted cabbage. This year I made my Mama’s Hoppin John and this delicious Roasted Cabbage. 

Tender cabbage is oven roasted with onions, carrots, butter, and spices to make a healthy and flavorful side dish.

These simple baked veggies go well with most meals.

Print

Roasted Cabbage and Carrots

Ingredients

• 1 large head cabbage cut into wedges
• 1 yellow onion sliced
• 4 carrots peeled and sliced
• 1 cup chicken broth
• 1/4 cup butter cubed
• seasonings to taste I use garlic salt and cracked black pepper

Instructions

• Preheat the oven to 375 degrees.
• Arrange the cabbage wedges in a 9x13 baking dish or a baking sheet with raised sides.
• Add carrots and onions around the cabbage.
• Pour the chicken broth into the pan.
• Sprinkle the butter over the cabbage and season liberally.
• Cover with foil and bake for 45 minutes.
• Remove the aluminum foil and cook for an additional 15 minutes to brown slightly.
• Serve warm and enjoy.

Notes

Adapted from Dinner at the Zoo blog.

Peel and slice cabbage, onions, and carrots.

Arrange the cabbage wedges in a baking dish.

Add carrots and onions around the cabbage.

Pour the chicken broth into the pan.
Sprinkle the butter over the cabbage and season liberally. I use garlic salt and cracked pepper.

Cover with foil and bake for 45 minutes at 375 degrees.

Remove the aluminum foil and cook for an additional 15 minutes to brown slightly. 

The post Roasted Sheet Pan Cabbage and Carrots appeared first on For the Love of Food.

 This sauteed cabbage recipe with onions and bacon is the perfect accompaniment to your lucky New Years black eyed peas and cornbread! 

 

Check out my new cooking video!

It is so simple to make that you will add this to your go to side dishes for meals all year long!

Serve warm with Hoppin’ John Black Eyed Peas and Broccoli Cornbread. 

Print

Southern Fried Cabbage

Makes 8-10 servings

Ingredients

• 1 large head of cabbage roughly chopped
• 8 slices thick cut bacon diced
• 1 yellow onion {I like Vidalia} diced
• 2 tbsp butter optional
• salt and black pepper to taste

Instructions

• Add diced bacon to a large saute pan and cook over medium heat until crispy. Do not drain.
• Add onions and cook until softened and browned, about 5 minutes.
• Add cabbage, half at a time if you need to, and mix with the bacon and onions. Cook until it is softened.
• If you want to add even more flavor add a couple tablespoons of butter and stir until combined.
• Season with salt and black pepper.
• Serve warm with Hoppin' John Black Eyed Peas and Broccoli Cornbread.

Notes

I have also seen recipes that call for a splash of apple cider vinegar or fresh garlic.

The post New Year’s Southern Fried Cabbage appeared first on For the Love of Food.

Salty Pork, crunchy Cabbage, sweet Onion and just the right amount of heat! 
This is the perfect hearty dish for a cold winter night!

 I saw a version of this recipe a while back on Diners, Drive Ins, and Dives on Food Network. I thought it sounded like an interesting combination but quickly forgot about it. Then the other night I was searching through my refrigerator and pantry, trying to put together a quick meal for my husband and I and after finding a head of cabbage and a Cajun pork steak in my empty fridge (pretty much all we had in the fridge when we got back from Christmas vacation besides some condiments!) along with some egg noodles and an onion in my pantry, I decided why not give cabbage and noodles a try!
….Ya know what? It was dang good!

This recipe was my #9 most popular recipe in 2013! View the Top 10 here

 

Print

Hearty Pork and Cabbage Noodles

Serves about 10.

Ingredients

• 1 lb Cajun Seasoned Pork Steak boneless or you can substitute seasoned bacon slices
• 1 head of cabbage sliced thin
• 1 large yellow onion diced
• 16 oz bag of egg noodles
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• salt and black pepper to taste

Instructions

• Add olive oil to a large deep skillet and add pork steak.
• Heat over medium, turning once, until cooked through then remove to a paper towel lined plate and drain.
• Cut into cubes and set aside.
• Add 2 tbsp butter, diced onion, and cabbage to skillet.
• Season with garlic powder, salt, and pepper and cook until cooked down and softened about 10 minutes.
• While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.
• Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
• Add pork and toss to combine and heat through.
• Serve warm and enjoy.

Notes

Great as leftovers on a cold afternoon

Cook down cabbage and onion with butter. Then add seasonings.

 I like using No Yolks Egg Noodles for this recipe.
While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.

 Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
Add pork and toss to combine and heat through.
Serve warm.

 This comforting meal feeds a lot and is delicious as leftovers too.

 

A delicious, hearty dinner for a cold winter evening!

Be sure to check out my live cooking video on Facebook here.

The post Hearty Pork and Cabbage Noodles appeared first on For the Love of Food.