J: Here's another recipe from St. Patrick's Day (besides the Corned Beef & Cabbage and Potato Leek Soup which you already have). Colcannon is an Irish dish make with potatoes mashed with cabbage. This makes a big batch so scale it down. Colcannon 5 pounds potatoes 5 pounds cabbage (2 big heads) shredded 5 medium leeks, thinly sliced, white and pale green parts only 4 tablespoons butter or margerine 2 cups nonfat sour cream salt and pepper to taste In a heavy stock pot or dutch oven, saute the cabbage and leeks in the butter until starting to brown, about 20-30 minutes, stirring and scraping the mixture off the bottom. Scrub the potatoes and cut into chunks. Boil, unpeeled, until soft enough to mash. Drain and mash with cabbage mixture, sour cream, and salt and pepper.