Irish-Style Cabbage and Potato Stew (Calcannon)

Ingredients

• 600 g waxy potatoes
• Salt
• 400 g savoy cabbage
• 150 g breakfast bacon (sliced)
• 60 g Butter
• 150 ml warm milk
• black pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Quarter the potatoes and cook in boiling salted water for about 30 minutes. Drain, mash with a potato masher, and let steam off. Wash, trim, and cut the cabbage into strips. Blanch in salted water for about 10 minutes, remove with a slotted spoon, and drain.

2. 2.

   Slice the bacon into strips. Melt half of the butter in a large pot and brown the bacon. Combine the cabbage mixture with the mashed potatoes and remaining butter. Add warm milk gradually until the consistency is creamy. Season with salt, pepper, and nutmeg, then serve in bowls.