Wednesday's Dinner: Wermlands Colcannon

Not precisely colcannon. Not precisely pyttipanna. Somewhere in the middle, but hearty eats for a chill evening.

3 Slices extra thick double-smoked bacon
1/2 Hillshire Farms smoked snausange
5 large Yukon Gold potatoes
1 large onion
1/2 small cabbage
8 T duck broth
2 T balsamic vinegar

Clean potatoes and cut into large chunks. Place in a large-enough pot with cold water to cover. Add a dash of salt and set on high to boil. When it boils, cover and turn down heat to simmer for 15 minutes. Check doneness with a toothpick -- pick should pass through easily without crumbling the potatoes. Drain and set aside.

While the potatoes are heating, take kitchen shears and cut bacon slices into small-diced size bits and put into dutch oven over medium heat to brown. Slice sausage and add to bacon once bacon is browned.

Slice cabbage and onion to fine ribbons. Turn down heat under the browned meats and add cabbage and onion to dutch oven. Add a dash of salt and sweat the vegetables, stirring occasionally. When the cabbage is softened, add broth and vinegar, grind in fresh pepper to taste, stir in potatoes and turn heat to low. Cook covered until all liquid is absorbed (5-10 minutes), stirring occasionally. Dish up and serve, preferably with a cold lager.

Unlike most proper colcannon recipes, I didn't boil the cabbage or mash the potatoes, and I may add carrots to the potatoes next time for extra veg variety. Rutabaga would probably work too, or turnip. I'm sure whatever broth or stock is handy would be fine -- I just happened to have some leftover from the duck. I should probably use up the rest tonight and make soup -- duck soup!