Colcannon

Name: Colcannon
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: European, Irish
Ingredients: 3 larges bay leaves; 4 servings Carrots, roughly chopped; 4 servings Celery, roughly chopped; 1 organic chicken carcass/leftover chicken bits, skinless; 1 Tbsp fresh thyme, chopped; 710 milliliters thinly sliced green cabbage; 4 servings Ground pepper; 4 servings Any leftover fresh herbs such as thyme, rosemary, oregano, parsley; 4 servings Leeks, washed and chopped; 2 Tbsps olive oil; 4 servings Onion, chopped; 10 peppercorns; 4 russet potatoes, peeled and cubed; 4 servings Salt

Colcannon might be just the European recipe you are searching for. One portion of this dish contains approximately 7g of protein, 8g of fat, and a total of 313 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a side dish, and is done in roughly 2 hours and 45 minutes. A mixture of cabbage, russet potatoes, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Watch how to make this recipe.

Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender.

Ingredients you will need

Potato

Water

Drain in a colander.

Equipment you will use

Colander

Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.

Ingredients you will need

Olive Oil

Cabbage

Thyme

In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes.

Ingredients you will need

Potato

Cabbage

Broth

Equipment you will use

Sauce Pan

Pot

Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy.

Ingredients you will need

Chicken Broth

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

Ingredients you will need

Vegetable