Because of the cabbage and potatoes, this is sort of like a colcannon-type dish. And, although I first made this recipe a while ago, realized I could totally use this as some sort of St. Patrick's Day recipe and instantly be all cutesy on my food blog. You know, Irish stuff! Leprechauns! Pot of gold! Shamrocks! Lucky Charms!
What was I talking about again? Oh right.
So I was a little afraid that this dish would taste too cabbagey and be off-putting, but not at all! It was just creamy potato deliciousness which we thoroughly enjoyed. And my hubby loved it the next morning fried on a skillet as a kind of potato pancakes.
Happy St. Patty's Day!
Creamy Cabbage and Potatoes
(adapted from Serious Eats)
3 tablespoons butter, divided
1 large onion, chopped
1 pound green cabbage, cored and chopped
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
dash of nutmeg
1) Heat 2 tablespoons butter in a large pot over medium heat until it stops foaming and then add the onion. Cook, stirring occasionally, until the onions are soft and just beginning to brown. Stir in salt and pepper and then toss in cabbage. Continue to stir until cabbage and onion are combined and cabbage is beginning to wilt. Pour in the vinegar and 1 tablespoon water; cover the pot and turn the heat to low. Cook for about 10 minutes, stirring once or twice, until the cabbage is tender.
2) While the cabbage is cooking, peel the potatoes and mash them roughly with a fork or your fingers. Set aside. Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the flour and cook, stirring constantly for about 2 minutes. Stir in the milk and continue to stir until mixture thickens.
3) Add potatoes, nutmeg, and cabbage mixture, stirring to combine. Adjust salt and pepper to taste. Transfer mixture to a 13x9 baking dish, smoothing the top with the back of a spoon. Bake at 400 degrees for 15-20 minutes and serve warm. Enjoy!