Colcannon

This is the ultimate winter/comfort food - both cheap and healthy! Good for almost any occasion, but I'd recommend it during the dark half of the year cause it's heavy and hearty!

This is another recipe I don't have measurements for, but the way I do it is a 1:1 ratio of potato and cabbage, though I think it's traditionally done with less cabbage than potato. Also, I think you're supposed to peel the potatoes but I prefer to leave the skin on because I like the resulting taste and texture as well as the added fiber. And as much garlic as you can stand! The more the better.

You Need:

• Potatoes
• Cabbage
• Garlic
• Onion
• Grated Cheddar Cheese
• Cooking Oil
• Salt, pepper, and chives to taste (optional)

Directions:

• Boil your potatoes
• While they're boiling, finely chop the garlic and onion and sautée in a skillet with cooking oil until about half done.
  
• Next, toss in your shredded cabbage and sautée it all together.
• When your potatoes are cooked, chop them into chunks the way you would chop eggs for egg salad. Mash them lightly so there are alot of chunks.
• Add the cabbage, garlic, and onion mixture to the potatoes and mix together.
• Add some of the grated cheese and mix it in.
• Place this potato mixture into a casserole dish, then sprinkle the remaining cheese evenly on top.
• Put in the oven to melt the top layer of cheese and it is ready to serve.