A simple vegetarian potato dish with blanched cabbage, with a little nutmeg and butter, is the Irish national dish.

Summary

Ingredients

• White cabbage (shredded) – 250 g
• Milk – 5 tbsp
• Potatoes (peeled and diced) – 1 1/2 cups
• Leek (finely chopped) – 1 pc.
• Pinch of nutmeg
• Butter (softened) – 1 tbsp
• Salt and black pepper to taste

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Instructions

1. Blanch the shredded cabbage in lightly salted water for 7-10 minutes. Drain the blanched cabbage.
2. Meanwhile, in a saucepan, bring milk to a boil, put potatoes and leeks in it. Reduce heat and simmer for about 15-20 minutes.
3. Add nutmeg to a saucepan, mash the mass with a fork until pureed. Then put the blanched cabbage in a saucepan with mashed potatoes, mix.
4. Place the mashed potatoes and cabbage in a serving plate, make a depression in the center, and put the butter in the colcannon.