• Prep Time:
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  • Serves: 1 Servings

Colcannon Lore

  • Recipe Submitted by on

Category: Irish, Vegetables

 Ingredients List

  • (from IRISH TRADITIONAL FOOD, Theodora Fitzgibbon:)
  • "This is traditionally eaten in Ireland at Hallowe'en. Until quite recently
  • this was a fast day, when no meat was eaten. The name is from *cal ceann
  • fhionn* -- white-headed cabbage. Colcannon should correctly be made with
  • chopped kale (a member of the cabbage family) but it is also made with
  • white cabbage; an interesting version is the Irish Folklore Commission's,
  • which gives it as mashed potatoes mixed with onions, butter,and a boiled
  • white cabbage in the center. Colcannon at Hallowe'en used to contain a
  • plain gold ring, a sixpence, a thimble or button: finding the ring meant
  • marriage within the year for the person who found it, the sixpence meant
  • wealth, the thimble spinsterhood and the button bachelorhood."
  • (from THE POOLBEG BOOK OF IRISH TRADITIONAL FOOD:)
  • "For a dish that is not widely eaten or served today, colcannon remains
  • remarkably widely known. Maybe the song about colcannon is better known
  • than the dish. If you say "colcannon" in a crowded room, the chances are
  • that half the room will break into one version of the song and the other
  • into a completely different version. Like the recipe itself, there are two
  • versions commonly known.
  • Did you ever eat colcannon Did you ever eat colcannon when 'twas
  • made with yellow cream when 'twas made with thickened
  • cream And the kale and praties
  • blended And the greens and scallions
  • blended Like the picture in a dream?
  • Like the picture in a dream? Did you ever take a forkful Did you ever scoop
  • a hole on top And dip it in the lake
  • To hold the melting cake Of heather-flavored butter Of
  • clover-flavored butter That your mother used to make? Which your mother
  • used to make?
  • Oh, you did, yes you did! Did you ever eat and eat, afraid So
  • did he and so did I,
  • : You'd let the ring go past, And the more I think about it And
  • some old married sprissman Sure, the more I want to cry. Would get it at
  • the last?
  • God be with the happy times
  • When trouble we had not,
  • And our mothers made colcannon
  • In the little three-legged pot. " -- Colcannon is so
  • like champ, cally, stampy and poundies that it's difficult to understand
  • how it ever came to have a different name. Yet, all over the country,
  • colcannon is colcannon and known as nothing else. As in the two versions of
  • the song, it can be made with kale or with greens, meaning cabbage. Those
  • reared on the version made with kale can never understand how the cabbage
  • version can be considered colcannon, and vice versa...."
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Colcannon Soup
Categories: Soups, Irish, Vegetables, Dkuhnen msn
Yield: 4 Servings

2 tb Butter
2 Leeks, trimmed and chopped
4 c Diced cabbage
3 Baking potatoes, peeled and
Diced
4 c Chicken stock
1 c Milk
Salt and Pepper to taste
6 Green onions, sliced

Heat butter in a dutch oven. Add leeks; cook gently until just wilted. Add
cabbage and combine well. Cook a few minutes. Add potatoes and stock.
Bring to the boil. Simmer for 20 minutes,or until potatoes are very
tender. With potato masher, gently mash some of the potatoes, so that the
soup thickens. Stir in milk. Season with salt and pepper. Add green
onions and cook 1 minute further. Source: The Toronto Star Newspaper.
Recipe shared by Deborah Kuhnen.


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