Yuppie Kolcannon
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
47
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Balsamic Vinegar4 cups
Green Cabbage (shredded)1 cup
Butter1 cup
Milk2 tbsps
Extra-Virgin Olive Oil1 large
Carrot (grated)1 small
Onion (quartered and sliced)1 tbsp
Garlic Salt1 tsp
Ground Black PepperDirections:
1
Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water
2
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes
3
Place cabbage in a metal colander, then place the colander into the pot with the potatoes
4
Continue simmering until the potatoes are tender, about 8 minutes more
5
Remove the colander of cabbage, drain, and set aside
6
Drain potatoes and allow to steam dry for a minute or two
7
Place potatoes in a large bowl
8
Mash the potatoes with butter and milk until smooth
9
Set aside
10
Heat the olive oil in a skillet over medium-high heat
11
Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes
12
Stir in the cabbage, and season with garlic salt and pepper
13
Mix the cabbage mixture into the mashed potato
14
Serve immediately