Denmark meets Ireland (and Louisiana too) - Cabbage and Crawfish


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Last night, I took my cousin, my foreign exchange student Mie and a friend out to Bricktown for the water taxi tour and dinner on the river. 




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I didn't think about it being the Saturday night before St. Patrick's Day. I didn't know that Bon Jovi and Sesame Street Live were both performing downtown. Parking was a challenge, but it was exciting (in a way) to be downtown with so much activity, music, and laughter, but not too much rowdiness. My cousin loves Cajun food so we immediately decided to eat dinner at the Bourbon Street Cafe right by the river. My cousin insisted Mie try alligator and crawfish! She agreed to try one of them. Can you guess which one? It was not what is pictured below.


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After an active weekend that culminated with indoor rock climbing (something Mie has been wanting to do)…


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… I needed to make something for St. Patrick's day dinner. With a meat eater and a vegetarian in the house, dinner gets complicated, but luck of the Irish! I had everything I needed to make Colcannon, a traditional Irish dish of potatoes and cabbage. It's quick, cheap and easy to prepare --and a reliable crowd pleaser in my family. For your diehard meat eaters, you can serve this with corned beef, brisket, chicken, or just about anything!

I prefer it with a nice carrot salad. 


Colcannon (sometimes called Bubble and Squeak) is one of my favorite comfort foods, and on a chilly damp day like today it hit the spot. Yes, I said chilly. Here in OK it felt like summer yesterday and then winter today, but the daffodils remind me that spring is indeed just around the corner. Perhaps we'll find the happy middle ground this week when spring officially makes its debut. But for now, light the fire and warm up with a big plate of Colcannon.


Happy St. Patrick's Day!   


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COLCANNON


10 medium potatoes, peeled and chopped in large chunks

1 medium onion, chopped

6 cups chopped cabbage

1 Tablespoon olive oil

2 Tablespoons butter

1/2 cup yogurt

1/4-1/2 cup milk

2 cups grated cheddar cheese

Tabasco

Sea Salt


Boil the potaotes until just barely done. Drain and add butter, yogurt and milk. Mash with spoon so it's not too smooth. Add more milk if necessary. 


In the meantime, saute onion in olive oil until soft. Add chopped cabbage and continue cooking until tender. Stir into the potatoes. Stir in 1 cup of grated cheese. Add Tabasco and salt to taste. Place in a baking dish or Dutch oven and top with remaining cheese. Cook at 400F until top is browned. (You can also broil for a few minutes at the end if needed.)


Garnish with parsley.



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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™