So I’ve loved the idea of making colcannon, just didn’t get around to it until now. I’m going to be using Savoy cabbage.
The recipe suggests that I blanch the cabbage prior to adding it to the potatoes. Would it be better if maybe I sauteed the cabbage in some bacon fat instead? Or would this throw off the taste of the dish because it’s too strong?
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Colcannon is often served alongside piggy products in Ireland, so I reckon the saute will work absoutely fine.
FWIW, on the eastern side of the Irish Sea, we call our version “bubble & squeak”. It’s usually a leftovers dish, rather than cooking from scratch. As such, the cabbage is fully cooked, rather than a quick blanch which would leave it quite firm.