Recipe: Golden Colcannon (using thyme)

GOLDEN COLCANNON

2 tablespoons olive oil
4 medium onions, halved and sliced
1 small green cabbage, about 1 3/4 lbs, quartered, cored and cut in 1/2-inch strips (should yield about 12 cups shredded)
1/4 tsp dried thyme
4 medium, yellow-fleshed or white potatoes, halved
Salt and freshly ground pepper, to taste

In a large Dutch oven, heat the oil over medium-high heat. Add the onions and cabbage, stirring to coat them with the oil (you may have to let some of the onions wilt first, to make room for all of the cabbage). When all of the vegetables are wilted (about 10 to 12 minutes), reduce the heat to medium-low and cook 20 minutes, stirring occasionally, until the vegetables are soft and moist.

Increase the heat back to medium-high and cook until the mixture is golden and very soft, 12 to 15 minutes, stirring occasionally.

Meanwhile, place the potatoes in a large saucepan filled with cold water; set it over high heat. Boil until the potatoes are soft when pierced with a knife, about 20 minutes. Drain, peel, and set aside.

TO SERVE:
Place the potatoes and the cabbage-onion mixture in a serving bowl. Coarsely smash the potatoes together with the cabbage. Season to taste with salt and pepper and serve immediately.

From: KellyWA - 01-13-2000