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Guess what I'm celebrating today?
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I am celebrating St. Patrick's Day,
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because it's almost upon us.
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And Savannah has the second largest celebration
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of St. Patrick's Day in the United States,
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second only behind New York.
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So it's a real big deal to come to Savannah
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for St. Patrick's Day.
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You'll always find cabbage, you'll always find corn beef.
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You'll always find green grits.
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We'll dye our grits green.
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Do they still dye the river green, Eddie?
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- [Eddie] They don't do the river,
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they do all the fountains.
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- The fountains, okay.
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So the dish that I am fixing to prepare
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for y'all is called colcannon,
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And it dates back to the 18th century in Ireland.
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And quite often my children's,
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one of my children's favorite sides for a meal
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that I'm preparing was fried cabbage and mashed potatoes.
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They go together so good.
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And this originally, this recipe originally started out
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being celebrated at Halloween.
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And supposedly it gave one the ability to tell your fortune.
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But eventually it just swung over
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to the celebration of St. Patrick's Day.
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And I've cooked a lot of cabbage.
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I've cooked a lot of mashed potatoes.
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So I think y'all will find this interesting
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'Cause that's what we would do anyway, when we were eating,
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we'd grab a spoon of mashed potatoes and then our cabbage,
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and it's so good together.
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into like the size of potato salad.
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But we are gonna mash these.
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So the Irish potatoes, the Idahos,
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I think it's called for Idahos, no Russet.
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Anyway, they don't hold up like
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a gold table potato or red potato.
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So these are gonna mash very, very nicely.
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And I've got me a little olive oil.
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And I've got me some shredded cabbage,
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and I've got some fresh thyme.
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Now if you research this recipe,
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you will find that people would use different ingredients.
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Like I would want onions in this
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or something to kick up that flavor.
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In fact, while that's doing, I'm gonna come over here.
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Where did I put it, Eddie?
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I'm gonna chop this up real quick like,
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and this'll help increase the flavor.
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Where are my cutting boards?
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Here, I'll slide down and use this one.
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I'm not too organized this morning, am I?
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That's all right, I'll get the job done.
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All right, so I'm gonna dice this up real good.
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And I'm going throw it with my cabbage.
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I turned the cabbage down,
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so it wouldn't get ahead of me.
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(knife lightly thumping)
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You know, oh, this is so aromatic.
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And you could also use spring onion,
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what we call spring onions, green onions.
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Alright, so I'm gonna throw that in there
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and that's gonna kick up that flavor.
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(knife lightly thumping)
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I wasn't too well prepared, but that's all right.
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When I'm not filming, that's the way I cook in my kitchen.
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'Cause I'll think, oh no, this dish needs this
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and this dish needs that.
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So this recipe calls for cooking in olive oil.
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And I think it could stand a little bit more onion.
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But we gonna let this cook.
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And you know, not very long, just until it's tender.
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I'm gonna go ahead and add the thyme to it.
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And that's gonna be another layer
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of flavor going into this dish.
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(spoon lightly thumping)
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That's pretty cabbage.
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Now when you buy your cabbage,
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there's usually a beautiful dark green leaf around it.
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And if you like to use those,
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you need to cut those up separately
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and into smaller pieces,
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because they take so much longer to cook.
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Those are really tough leaves.
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But I love the color green that it gives my cabbage.
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Alright, our cabbage has been cooking, oh gosh,
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about five minutes, I guess.
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So I'm gonna put the lid back on
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and just finish cooking it until it's tender.
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And then we're gonna marry our ingredients together.
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Alright, so I'm mashing up our potatoes.
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And you can see I'm not using
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a hand mixer or anything.
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I'm just mashing 'em the old timey way.
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I'm hoping my aunt Peggy will eat this, I hope.
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I'm having such a hard time finding things she'll eat.
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Now the recipe does not call for butter except on top.
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But you know, Paula Deen ain't never cooked a mashed potato
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that didn't have butter.
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So going to put just a little bit.
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a lot of your recipes for colcannon
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So we're gonna heat our chicken broth.
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'Cause I may, I pulled out some cream and I may add that.
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And I'm gonna have to be careful 'cause
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I'm trying to heat my potatoes back up.
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And when we put everything together,
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I will check it for seasoning.
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So our cabbage is nice and tender.
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So we just going to heat this up.
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but I'm going to add a little cream.
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The tater devil made me do that.
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Okay, so all we're gonna do now is just stir these together.
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And maybe I'll tell y'all's fortune.
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Did you know that, Theresa?
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Before this calcannon became a dish
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for known for St. Patrick's Day,
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it was big at Halloween.
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- Oh wow. - And it gave you abilities
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Tell people's fortunes.
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So I'll tell y'all a fortune.
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- [Theresa] We're getting rich.
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Well that would be nice, but no.
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You're gonna turn into the happiest person
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you've ever been around.
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Poof. (everyone laughing)
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Okay, now the reason you want
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to heat up your broth is so that
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your dish remains hot.
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All right, I'm gonna.
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That cabbage tastes so good in there.
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Uh oh, we're getting low salt here.
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And you wanna add your chicken broth slowly.
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You don't wanna dump it all in there
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because you just want this enough to make it creamy.
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So we'll do a little bit at the time.
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And it really depends on,
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you know, it's kinda like grits.
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Do you like spoon grits or fork grits.
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Fork grits is thick enough that you can eat it with a fork,
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a spoon grit, you need a spoon to eat it with.
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So potatoes are kind of the same way.
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You know, how do you,
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how thick do you like your potatoes?
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And I'm going to show you the way that they were served
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back in the early days of Ireland.
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Okay, I think that's good.
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I could always add more
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as it sits and may drink up.
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Ooh, I kind of wish I had more cabbage.
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That cabbage is so, so good in there.
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So they would serve it just like that.
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And they center it out
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and put a knob of butter.
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I wish I could do that Irish dance for y'all, but I can't.
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But this is gonna make me want to dance.
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I might have put a little too much butter, maybe.
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It's delicious, y'all.
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Such a comforting food.
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And you serve this at St. Patrick's Day
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along with corn beef.
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So my dear, laddies,
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I hope y'all have a wonderful St. Patrick's Day.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
