Colcannon and Irish Soda Bread

For your St. Patrick's Day dinner, here are my favorite recipes for this day:

Colcannon

2 tsp. vegetable oil
3 tsp. butter, divided
1 leek, halved and cut in 1/2 inch strips
1 onion, halved and cut in 1/2 inch strips
8 red potatoes, baked
15oz. beef broth
salt and pepper
1 green cabbage, quartered, cored, and cut in 3/4 inch strips

1.  Heat oil & 1 tsp. butter on medium.
2.  Saute leek 7 onion until they start to brown.
3.  Add half the cabbage, stirring and turning until coated with oil and wilted.
4.  Continue adding cabbage and stirring one hand full at a time until wilted.
5.  Pour in half of broth and bring to a boil. Simmer until cabbage absorbs broth. Add remaining broth. Cook until cabbage is soft.
6.  Slice baked potatoes and add to cabbage.
7.  Add shredded or sliced corned beef.
8.  Salt and pepper. Add remaining butter.

Irish Soda Bread (from Martha Stewart)

3 cups all-purpose flour, plus more for dusting
1 cup whole-wheat graham flour
2 1/2 teaspoons coarse salt
1 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons cold unsalted butter, cut into small pieces
1 2/3 cups buttermilk

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together.
2. In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet.
3. Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.