This recipe is very forgiving for quantities and proportions. Use what you have on hand or try mixing in different things. I use instant mashed potatoes in this recipe because raw potatoes take the longest time to cook and that takes away from time I could be sitting outside my RV enjoying the nice weather and reading a good book. I typically use about a third or quarter of a head of cabbage which may look like a lot when chopped and piled raw in the skillet, but when cooked turns into a nice side dish. I use this recipe for Bangers and Mash.
Since the original recipe that inspired this RV-friendly version called for almost two whole sticks of butter, I feel anything less than a whole stick can be considered diet friendly by comparison. Enjoy your veg!
Colcannon a la Caravan
Ingredients
cabbage, chopped
onions, chopped
instant mashed potatoes
butter
milk
water
carrots, chopped small (optional)
scallions (optional)Directions
Start by chopping the cabbage and onion into small (bite-sized or smaller) pieces. Remember the cabbage will get a lot less bulky when it cooks so use more than you think you need. For two people I use a quarter of a small cabbage.
If you making Bangers and Mash, cook the meat in a skillet and remove to a covered bowl or plate for later. Leave the drippings in the skillet to flavor the cabbage.
In a big skillet with a lid add a Tablespoon of butter, a cup or so of water with all of the chopped cabbage and chopped onion. Cover and steam over medium heat until the cabbage is very soft almost like mashed potatoes but not brown. This can be between 15 and 30 minutes or more so be patient and avoid lifting the lid too often.
In a bowl mix the instant mashed potatoes with milk, water and butter to the ratio specified on the package. When the cabbage is fully cooked, dump the mashed potato mixture into the skillet and stir until it thickens to the desired consistency.
For a less traditional twist with an unexpected bit of added color, add a finely chopped carrot to the hot pan to sauté and get soft a few minutes before the cabbage.
Garnish with fresh scallions and a pat of butter.
Serves: ?
If you making Bangers and Mash, cook the meat in a skillet and remove to a covered bowl or plate for later. Leave the drippings in the skillet to flavor the cabbage.
In a big skillet with a lid add a Tablespoon of butter, a cup or so of water with all of the chopped cabbage and chopped onion. Cover and steam over medium heat until the cabbage is very soft almost like mashed potatoes but not brown. This can be between 15 and 30 minutes or more so be patient and avoid lifting the lid too often.
In a bowl mix the instant mashed potatoes with milk, water and butter to the ratio specified on the package. When the cabbage is fully cooked, dump the mashed potato mixture into the skillet and stir until it thickens to the desired consistency.
For a less traditional twist with an unexpected bit of added color, add a finely chopped carrot to the hot pan to sauté and get soft a few minutes before the cabbage.
Garnish with fresh scallions and a pat of butter.
Serves: ?
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
