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?
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.
Absolutely sautee it in bacon fat. Adding depth of flavor is rarely a bad thing, especially for colcannon.
I’ve always sautéed the cabbage and onions in butter or oil first. I’ve never used blanched or boiled cabbage.
It’s also made with kale, instead of head cabbage, in Ireland.
Some more thoughts
