Colcannon Bake
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 pinch
Salt1 tsp
Butter (or as needed)1 cup
Sour Cream1
Egg1 tbsp
Milk (or as needed)3 cups
Cabbage (shredded)1 small
Onion (chopped)1 cup
Shredded Cheddar CheeseDirections:
1
Place the potatoes into a large pot and cover with salted water
2
Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes
3
Drain and allow to steam dry for a minute or two
4
Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk
5
Preheat oven to 350 degrees F (175 degrees C)
6
Grease a 2-quart casserole
7
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
8
Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes
9
Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole
10
Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes