COLORADO SPRINGS, Colo. — What St. Patrick’s Day meal would be complete without cabbage? We’re talking about solid green cabbage, part of the cruciferous family that also includes Savoy (curly leafed), red, Napa, bok choy and brussels sprouts. Green cabbage might have the stigma of being the ugly duckling of the vegetable world, but in the right hands, it shines.
Cortney Smith, a chef instructor and co-owner of Gather Food Studio & Spice Shop, is skilled at bringing out the best in the veggie.
“I’m a big cabbage fan and grew up eating it in a number of ways,” she said. “Cabbage rolls, of course. Also, I love a good hearty cabbage soup. Creative slaws are a fun way to add color and texture to your tacos, egg rolls and Asian salads. … For St. Paddy’s, my favorite way to use cabbage is actually in colcannon potatoes. So yummy.”
Colcannon is an Irish, jazzed-up mashed potato dish traditionally served on St. Patrick’s Day in Ireland. As the masters of potato dishes, the Irish have perfected this creamy mixture of potatoes and cabbage. Smith adds tart apple to the mix and garnishes the dish with crispy bacon and diced green onions.