Doc’d up Halloween Colcannon

27 10 2010

Halloween today has become a time of prepackaged sweet treats. But in the history of Halloween there is a rich and delicious gastronomic lore. One of the traditional dishes from the Emerald Isle for this festive occasion is Colcannon. Traditionally a basic side dish of cabbage and potatoes, this doc’d up version offers a complete meal with a cornucopia of fall flavors. There are also a tremendous amount health benefits to found within:

  • Antioxidants like Vitamins C and E (butter, potatoes, kale and cabbage)
  • Vitamins A, D and K (Butter and  milk)
  • Calcium (kale butter, milk and cheese)
  • Vitamin B6, copper, potassium and manganese (potatoes)
  • Phytochemicals (like isothiocyantaes) which may help protect against cancer (cabbage and kale)
  • Fiber (potatoes, kale and cabbage)
  • Flavonoids which act as anti-oxidant and anti-inflammatory agents (cabbage and kale)

So move beyond a reheated can of Hallow beanie weenies for your fall celebration meal and enjoy a healthful, delicious and traditional festive food guaranteed to keep the hunger goblins at bay. For a more healthful accompaniment, just leave out the bacon.

Ingredients:

  • 1 tsp olive oil
  • ½ pound red cabbage, sliced thinly
  • 4 leeks (white parts only)
  • ½ cup sliced tart apples like Granny Smith
  • Juice of 1 lemon
  • ½ pound of kale, sliced thinly (remove the stems)
  • 1 ½  pounds of potatoes
  • 4 oz whole milk
  • 4 oz butter
  • ½ tsp mace (or nutmeg)
  • ½ tsp cinnamon
  • ½ tsp fresh ground black pepper
  • 1 tsp salt
  • 4 oz cheddar cheese
  • ½ pound bacon, cooked, drained and crumbled
  • ¼ cup bread crumbs (for topping)

Sauté the cabbage, leeks and apples with the olive oil and lemon juice, about five minutes then set aside. Steam the sliced kale for about five minutes, until bright green and set aside. Cook the potatoes in boiling water until fork tender. Remove, drain and return to the pot adding the butter, salt, pepper, cinnamon, mace, cheese and milk. Mash the potatoes until creamy. Add the cabbage, apples, leeks, kale and bacon. Place in 8oz ramekins and top with bread crumbs. Place under the broiler until the bread crumbs have browned. Serve immediately.

Makes ten 8oz servings.

Advertisements

Actions

Information

4 responses

27 10 2010
Koek!

Gosh Doc, that sounds fantastic. It’s spring here but weirdly enough I have most of those ingredients at home!! (No kale.) I love dishes where you just chop everything up and mix together… I’m salivating over that crumbed crust…
Robyn x

27 10 2010
tasteofbeirut

Yummy! My friend and neighbor Mary would love that dish and I will make it for us, can’t wait! (she is Irish)

27 10 2010
rebecca

this is cool and so nice to see a healthy halloween recipe

27 10 2010
Tweets that mention Doc’d up Halloween Colcannon « What's Cookin' with Doc: The Rx Pad -- Topsy.com

[…] This post was mentioned on Twitter by RebeccaSubbiah, Doc. Doc said: Doc’d up Halloween Colcannon: http://wp.me/pBDeE-OB […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: