Kailkenny

From A Tale of 12 Kitchens by Jake Tilson

Serving 6

    1 large bowl of boiled potatoes
    1 cup milk
    1 large bowl of cooked cabbage, finely shredded
    1 cup cream
    Salt, pepper

Method

Mash the potatoes with some milk in a pan. Mix in the cabbage, heat thoroughly, stir in cream and season well. Serve with game, barbecued kippers or sausage and egg.

RECIPE TIPS

There are many northern British recipes that combine boiled cabbage with potatoes, such as Rumbledethumps (Borders) and Colcannon (Highlands and Ireland). In Aberdeenshire the variation is called Kailkenny. As F. Marian McNeill notes, it is probably a corruption of Colcannon. It's a great last-minute assembly dish.

FoodLovers tip: Add a boiled onion, melted dripping, cooked swede or carrot.