Colcannon

I found this recipe in "The Unemployed Cookbook" which was compiled by the wives of Pittsburgh steelworkers in the early 1980's when steel production began moving overseas and leaving thousands of American families without a paycheck. I don't know how the recipe got the name "colcannon", but it tastes like a delicious combination of pierogies and halushki, two Southwestern-Pennsylvania staples. I add more butter than called for because there is no such thing as too much butter. Salt and pepper this to taste, but traditionally both halushki and pierogies require a heavy hand. I get creative with this sometimes, adding cheddar cheese and bacon or kielbasa and sour cream.

Colcannon
6 potatoes (about 2 lb.)
4 c. finely shredded green cabbage (about 1 lb.)
4 T butter
1 c. lukewarm milk
1 very large onion, sliced
salt and pepper to taste

Saute cabbage and onion in butter until very tender. Meanwhile boil potatoes and then mash with milk and salt. Combine the sauteed cabbage and onion with the mashed potatoes. Salt and pepper to taste.