TRADITIONAL IRISH HAM AND CABBAGE DINNER RECIPE - FOOD.COM
Make and share this traditional Irish Ham and Cabbage Dinner recipe from Food.com.
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
- Put ham into a large pot and cover with cold water.
- Add all other ingredients except cabbage and bring to a boil.
- Turn to simmer and cook until veggies are tender.
- Remove the herb bag.
- Add cabbage, simmer for 20 minutes.
- or until cabbage is cooked.
- Remove ham and cut in to pieces.
- Place on the center of a large platter.
- Strain the cabbage and season it with pepper.
- Surround the ham with the cabbage, carrots, and potatoes.
- EAT!
Nutrition Facts : Calories 549.2, FatContent 21.6, SaturatedFatContent 7.2, CholesterolContent 125, SodiumContent 3195.7, CarbohydrateContent 43.2, FiberContent 7.7, SugarContent 6.7, ProteinContent 47.5
COLCANNON HAM AND CABBAGE PIES - THE IRISH TIMES
Provided by Donal Skehan
Total Time 45 minutes
Yield 4
Number Of Ingredients 15
Steps:
- The ideal rib-sticking pie you may require for dark autumn evenings with a not-so-subtle nod to traditional Irish fare. Preheat the oven to 180°C/350°F/Gas Mark 4. Steam the cabbage in a metal steamer until al dente (ie not completely tender) then drain and refresh in a bowl of iced water. For the mash topping, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. Add in the spring onions, a small handful of the steamed cabbage and season with sea salt and ground black pepper, stirring to combine. Set aside. For the filling, melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised. Remove the pan from the heat and set aside. Melt the remaining 50g of butter in a saucepan over a medium heat, add the flour and cook for 1 minute, whisking to combine. Gradually add the stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth. Reduce the heat and simmer for 3-4 minutes. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through allowing to cook for a further minute. Add the remaining cabbage, ham and cooked onions to the sauce and stir well. Transfer the mixture to an oven-proof baking dish and top with the colcannon mash, using a spoon to make a nice topping. Give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 minutes until the top is starting to brown and the filling is bubbling up around the edges. Serve straight away for a delicious and comforting supper!
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COLCANNON HAM AND CABBAGE PIES - THE IRISH TIMES
From irishtimes.com
Total Time 45 minutes
Total Time 45 minutes
- The ideal rib-sticking pie you may require for dark autumn evenings with a not-so-subtle nod to traditional Irish fare. Preheat the oven to 180°C/350°F/Gas Mark 4. Steam the cabbage in a metal steamer until al dente (ie not completely tender) then drain and refresh in a bowl of iced water. For the mash topping, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. Add in the spring onions, a small handful of the steamed cabbage and season with sea salt and ground black pepper, stirring to combine. Set aside. For the filling, melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised. Remove the pan from the heat and set aside. Melt the remaining 50g of butter in a saucepan over a medium heat, add the flour and cook for 1 minute, whisking to combine. Gradually add the stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth. Reduce the heat and simmer for 3-4 minutes. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through allowing to cook for a further minute. Add the remaining cabbage, ham and cooked onions to the sauce and stir well. Transfer the mixture to an oven-proof baking dish and top with the colcannon mash, using a spoon to make a nice topping. Give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 minutes until the top is starting to brown and the filling is bubbling up around the edges. Serve straight away for a delicious and comforting supper!
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