Title: Blue Colcannon with Garlic
Categories: British Vegetable
Yield: 1 Servings

1	sm	Red cabbage (chopped into
		Half inch squares)
1	lg	Head of garlic
1	ts	Olive oil
		Butter, salt, pepper, and
		Milk or yogurt to taste

Slice the tip off the head of garlic and set the head on a small roasting pan. Drizzle a little olive oil into it (less than a teaspoon will do). Put it into a 400 degree toaster oven to roast; it will be done by the time the potatoes are cooked.

Cook the potatoes and the cabbage and drain each. Squeeze the roasted garlic out of each clove's skin and mash. Mash the potatoes with the garlic plus the quantities of fresh ground pepper, butter, milk/yogurt you like. (Hint: putting the cooked potatoes through a ricer first makes the mash fluffier). Add in the cooked cabbage. Serves 6.

The leftovers are great, too. Simply reheat them, or add an egg or two to the mix and fry them gently in a little oil or butter until they get a nice brown crust.

Mary. From: mlacroix@interlog.com (Mary Lacroix) 6 large potatoes (best: Yukon Gold)

From: Michael Loo Date: 22 Nov 96 National Cooking Echo Ä

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