In this version of colcannon-a classic dish from Ireland-bacon and Yukon Gold potatoes are added to the cabbage. (Colcannon is made with kale, too.) The result is a golden, savory, comforting main dish for dinner, or a side dish for pork, beef, or poultry. It’s also delightful as a stand-in for the usual boiled cabbage when you serve traditional corned beef and cabbage.
SERVES 6
INGREDIENTS:
- 4 tablespoons unsalted butter
- 2 medium leeks (white and tender green parts), cut into 1/4-inch rounds
- 1 medium head cabbage, cored and thinly sliced
- 6 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/4 cup chicken stock (page 19) or store-bought chicken broth
- 1/4 cup heavy cream
- 1 1/2 teaspoons salt, plus more if needed
- 1/4 teaspoon freshly ground black pepper, plus more if needed
- 1/2 cup finely chopped fresh chives
- 6 thick-cut bacon strips, cooked until crisp and crumbled
INSTRUCTIONS:
- Melt the butter in the pressure cooker over medium-high heat. Add the leeks and sauté for 2 to 3 minutes. Add the cabbage, potatoes, and stock. Lock the lid in place and cook at high pressure for 8 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Return the pot to medium heat. Add the cream and stir to mash the potatoes into the cabbage mixture. Stir in the salt, pepper, chives, and bacon. Taste for seasoning and add more salt and pepper if needed. Transfer to a serving bowl and serve immediately.
TIP:
- If Yukon Gold potatoes aren’t available, substitute red-skinned or white creamer potatoes.
