The Irish writer, James Joyce, once called his homeland "an outcast from life's feast." But recent prosperity has brought Ireland to the table, and new sophistication in the kitchen has made it a contributor to the feast.
Irish chefs have gained the respect of world food connoisseurs, but they have not forgotten their roots. So although pub food has been joined by haute cuisine, homely traditional dishes still hold their place.
One of the most beloved is colcannon, a country dish of mashed potatoes, onions and cabbage. It came to the United States in the 1800s with the huge wave of Irish immigration, and it would be a perfectly appropriate dish for a St. Patrick's Day meal.
In Ireland, colcannon was traditionally associated with predicting marriages. Charms hidden in the mash were supposed to mean a marriage proposal. Unmarried women also hung socks filled with colcannon on the front door, believing they would marry the next man to enter their homes.
The Irish make colcannon with kale or cabbage. Both are members of the cruciferous family of vegetables, which includes broccoli, Brussels sprouts and cauliflower. Cruciferous vegetables are full of nutrients like calcium, beta carotene and vitamin C, as well as the phytochemicals that health experts at the American Institute for Cancer Research have found play a vital role in lowering cancer risk. And potatoes are rich in fiber, low in fat and sodium, and full of potassium.
A head of cabbage should feel heavy for its size and have fresh, crisp-looking leaves that are firmly packed. It may be refrigerated, tightly wrapped, for about a week.
St. Patrick's Day honors the missionary credited with converting the Irish to Christianity. Green is associated with Saint Patrick's Day because it is the color of spring, Ireland and the shamrock, so a dish made with green cabbage is just the thing.
As Irish writer Oscar Wilde once wrote, "After a good dinner, one can forgive anybody, even one's own relations."
Colcannon
- 2 Tbsp. extra virgin olive oil
- 4 medium onions, halved and sliced
- 1 small green cabbage, about 1 3/4 lbs., quartered, cored and cut in 1/2-inch strips (about 12 cups)
- 4 medium yellow-fleshed or white potatoes, halved
- 1/4 tsp. dried thyme
- Salt and freshly ground black pepper, to taste
- In a large Dutch oven, heat oil over medium-high heat. Stirring to coat with oil, add onions, then cabbage, first letting some onions wilt to make room for the rest.)
- When all vegetables are wilted, about 10 to 12 minutes, reduce heat to medium-low and cook about 20 minutes, stirring occasionally, until vegetables are soft and moist.
- Increase heat back to medium-high and cook until mixture is golden and very soft, 12 to 15 minutes, stirring occasionally.
- Meanwhile, place potatoes in large saucepan, cover with cold water and set over high heat. Bring to boil, lower to simmer and cook until potatoes are soft when pierced with a knife, about 20 minutes. Drain, peel, set aside in serving bowl and keep warm.
- When cabbage-onion mixture is finished cooking, add to potatoes. Coarsely mash potatoes together with cabbage. Add thyme, season to taste with salt and pepper and serve.
Makes 4 servings.
Per serving:
366 calories7 g. total fat (1 g. saturated fat)
69 g. carbohydrate
8 g. protein
12 g. dietary fiber
66 mg. sodium
Source: AICR
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