Colcannon

Ingredients

• 1 pieces bacon crisp cooked
• 8 servings butter 
• 1  cabbage 
• 6  spring onion chopped
• 1 cup milk 
• 1 tablespoon parsley chopped
• 0.5 tsp pepper 
• 1.5 pounds potatoes peeled
• 1 tablespoon salt 

Equipment

Directions

1. Cut into top of cabbage and hollow it out, leaving 3-4 outside leaves intact, reserving the hollowed-out portion. Plunge the hollowed-out head into large amount of boiling water; simmer 5 minutes or until tender-crisp. It must hold its shape. Cool quickly in cold water; invert and drain.Chop reserved cabbage pieces, measure 1 1/2 cups. Stir fry in butter along with green onions until tender. Set aside. Boil and mash potatoes adding milk and seasonings. Stir in the sauteed mixture and parsley.