What you need
- 2 teaspoons olive oil
- ¼ savoy cabbage, finely shredded
- 1 kg potatoes, peeled, cooked, mashed and kept warm
- 2 spring onions, finely chopped
- 250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
- White pepper, to taste
- Olive oil spray
- 4 pork cutlets, trimmed
- 3/4 cup reduced salt chicken stock
- 1 tablespoon seeded mustard
- 2-3 tablespoons balsamic glaze
- ½-1 teaspoon sugar
- Steamed greens
How to make it
- HEAT the oil in a saucepan and saute the cabbage for 5 minutes or until just tender. Stir through the mash with the spring onions and PHILLY, season to taste and keep warm.
- SPRAY cutlets with oil and cook in a frypan 2-3 minutes each side or until cooked to your liking. Remove, cover with foil and set aside. Add the stock to the pan, loosen any pan residue then add the mustard, balsamic glaze and sugar and simmer until slightly syrupy.
- SPOON the Colcannon onto serving plates with the steamed greens, top with the pork and a drizzle of glaze. Serve immediately.
Colcannon is a great alternative to traditional mashed potato. The addition of cabbage adds extra flavour and texture to this family favourite.