Wednesday, March 18, 2009

Kiss me! I’m (pretending to be) Irish!

We managed to sneak in a full-fledged Irish dinner on Tuesday before Momma had to dash out the door to her quilting class. Hubby wasn’t there for our familial celebration, alas, but the babysitter seemed to enjoy it.

(To John’s credit, he pulled in the driveway as I was leaving. Babysitter Megan was just covering for him until he arrived. This is our “quilting night arrangement.”)

Corned Beef & Cabbage

Corned beef and cabbage is very easy to make. Have you tried it? No? You must. All I did was boil the corned beef for 30 minutes (to reduce its saltiness) with half the contents of the little spice pack that comes with it.

Then I popped it in my new Dutch oven (which I love) and drizzled it with olive oil. I added a handful of carrots, (peeled and chopped) and a handful of onions (also peeled and chopped in large sections so the kids can avoid them). A little salt and pepper, a couple pats of butter, and into the oven it went.

I cooked mine for about 3 ½ hours at 325 degrees and it was so very good—crispy on the outside and very tender on the inside.

Oh, and I added the cabbage about an hour and 1/2 into the baking. You don’t want mushy cabbage.

You know.

* * * * * * *

The second recipe I got from my sister that very afternoon. I phoned her up to see how she was preparing her corned beef & cabbage, (because I just knew she’d be making corned beef & cabbage), and she told me about this funky Irish side dish they were having.

“It’s in the new Centennial Cookbook that I’m editing for our parish,” she said. It’s called ‘Thumblededore’ or ‘Dumblededoop’ or something like that.”

She was close. : )


Rumbledethumps is actually its Scottish name. In England, this dish is known as Bubble and Squeak; in Ireland, colcannon.

The names didn’t much matter to my kids, although they did like saying “Bubble and Squeak.” Even more than that, they liked eating it.

Here’s the recipe:


1 pound potatoes
1 pound cabbage (about 1/2 head)
4 tablespoons butter
1 onion chopped
3/4 cup sharp cheddar cheese, grated
1 teaspoon chopped chives or parsley
Salt and pepper


Peel, boil and mash your potatoes. Set aside.

Chop or shred your cabbage. (You choose! It’s a free country.)
Melt the butter in large skillet or frying pan and
sauté your cabbage and chopped onion
until they are soft.

Add the cabbage to your bowl of mashed potatoes.
Season with salt and pepper and mix well.
Turn into a buttered ovenproof dish, sprinkle with grated cheese,
and brown under broiler or bake at 400 degrees for 10 minutes.

Garnish with chives or parsley and serve!

For a printable version of this recipe, click here.

1 comment:

scmom (Barbara) said...

Colcannon is one of my very favorite dishes (although I admit I've never topped it with cheddar cheese). Sadly, no one else in my house likes it, so it's rarely on the menu. I use a bunch of green onions instead of the regular onion. Yours looks yummy!