St. Patricks Colcannon
50 servings

6	pounds cabbage, cored and finely shredded
3	whole bay leaves
boiling water
3	cups white wine
3/4	cup melted unsalted butter
12	pounds mashed potatoes
3/4	cup room temperature unsalted butter
1	tablespoon dry mustard
6	cups warmed milk
6	beaten egg yolks
2	cups finely minced scallions
3	cups finely minced baked ham
2	tablespoons salt
1	tablespoon white pepper
3/4	cup finely minced parsley
 
Combine cabbage, bay leaves, and wine in a stockpot, over medium heat.  Add 
boiling water just to cover.  Bring to a boil and cook for 10 minutes, drain 
well.  Remove and discard the bay leaves.  Heat melted butter in a saucepot, 
over medium heat.  Add cabbage, heat and stir for 2 minutes.  Cover, remove from 
heat, and set aside.  Combine mashed potatoes, butter, and dry mustard, mix 
well.  Stir 1 tablespoon heated milk into egg yolks, mix well.  Combine yolk 
mixture with remaining heated milk, mix well.  Gradually stir into potato 
mixture.  Continue stirring until very thick.  Add cabbage and remaining 
ingredients to potato mixture, mix well.  Serve hot.

Nutrition Facts
Amount Per Serving: Calories 211 - Calories from Fat 81
Percent Total Calories From: Fat 39%, Protein 11%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, 
Cholesterol 49mg, Sodium 744mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 
0g, Protein 6g, Vitamin A 465 units, Vitamin C 36 units, Calcium 0 units, Iron 1 
units
  
Copyright (c) 1997-2004 Salvatore's Kitchen.