While not a hardcore hobbit recipe this is definitely one every hobbit should know. Oh it is so nummy! I’m a bit funny about cabbage sometimes, it’s one of those veggies that I keep forgetting I actually like. I will wrinkle my nose at it but then I remember all those dishes it plays a role in that I love…okonomiyaki, that tasty katsu dog at Japadog, cabbage rolls, moshu, the list goes on. I guess it shouldn’t have surprised me that colcannon would join that list of favourites once I sat down and had it. Fact is, it is just a creamy cloud of tasty on a plate. Let’s get to this healthier version of it!
- 2 medium potatoes, I used red and did not peel, I like the colour, cubed
- 1 cup green cabbage, chopped
- 1/2 cup evaporated skim milk
- 2 tbl light butter
- 1/4 tsp salt
- 1/8 tsp pumpkin pie spice
- 1 green onion, sliced thinly
- Place the potatoes, cabbage and some salt in a pot and cover with cold water.
- Bring to a boil, cook until potatoes are fork tender, usually about 15 minutes.
- Drain and return to the pot, add the milk, butter, salt, and pumpkin pie spice. Mash until desired texture achieved.
- Serve with green onion sprinkled on top.
Serves 2 generous portions. Each serving contains 275 calories, 6.4 grams fat, 47.9 grams carbs, 5.7 grams fibre, 9.8 grams protein. Great special occasion dish, although I’m thinking adding a bit of sliced ham to this would make an amazing main dish. Yum!