Recipe: Irish Colcannon and Cabbage and Potato Casserole - for Sue, Sparks, NV

IRISH COLCANNON

6 to 8 potatoes
4 Tbsp. butter
1 head cabbage
Approximately 1 1/2 cups milk
Salt and pepper to taste

Peel potatoes and boil in salted water.

Shred cabbage and place in small amount of boiling water. Boil rapidly, turning occasionally until cooked and water has evaporated.

Drain potatoes and mash with milk. Stir in cabbage immediately and beat very well. Season to taste. S

erve in warm dish, hollowing out the center a little. The butter is placed in the hollow to slowly melt.

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CABBAGE AND POTATO CASSEROLE

1/4 cup butter
1 small head cabbage, coarsley chopped
2 cups shredded cheddar cheese
2 large onions, sliced
4 potatoes, cooked, drained and sliced
1 (10 oz.) can condensed cream of chicken soup

Melt butter. Add cabbage and onions. Saute until wilted.

Place half of the cabbage-onion mixture in a 3-quart casserole. Place half of cooked potatoes on top. Sprinkle with 1 cup cheese. Repeat cabbage, onion mixture, and sliced potatoes. Pour cream of chicken soup over all. Sprinkle remaining cheese on top.

Bake at 350 degrees F for 30-45 minutes.

Servings: 6-8