Colcannon Bake

Name: Colcannon Bake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: European, Irish
Ingredients: 6 Tbsps butter, cut into small chunks; 710 milliliters shredded cabbage; 2 cubes chicken bouillon; 1 egg; 2 leeks, chopped; 1 small onion, chopped; 3 potatoes, peeled and quartered; 1 pinch salt; 118 milliliters shredded Cheddar cheese; 118 milliliters sour cream

Colcannon Bake might be just the side dish you are searching for. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 211 calories, 6g of protein, and 14g of fat. It is a good option if you're following a gluten free diet. A mixture of salt, cabbage, chicken bouillon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.

Ingredients you will need

Sour Cream

Potato

Butter

Milk

Salt

Egg

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.

Equipment you will use

Oven

Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.

Ingredients you will need

Bouillon Cube