Colcannon

Colcannon Recipe

No Photo

Have you made this?

 Share your own photo!

Cindy McLaughlin

By
@GrammiMac

Contributed by: Penny Robinson and Judy Constant

This is a recipe is from County Mayo, Ireland. It's traditional fare that's good any time. Kale can be substituted for cabbage.

If this sounds like a lot of butter to you, this recipe is still deliciously buttery with only 4 tablespoons.

Rating:
☆☆☆☆☆ 0 votes
Serves:
8 (5 1/2 cup serving)
Prep:
15 Min
Cook:
25 Min
Method:
Broil

Ingredients

1 lb
cabbage, halved and cored
1 lb
boiling potatoes, (such as yukon gold), peeled and cut into 1 1/2 inch pieces
2 c
leaks, (white and pale – green cards only), chopped, (2 1/2 cups)
1 c
milk
salt and pepper to taste
1 pinch
mace
1 c
butter, melted

How to Make Colcannon

Step-by-Step

  • 1Put cabbage in a 3–quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
  • 2Transfer cabbage to a bowl with a slotted spoon (do not don't out the water in the pot), coarsely chop, and cover with foil to keep warm.
  • 3Add potatoes to cabbage water and boil until very tender, itching 20 minutes. Drain, returned to pot and cover.
  • 4While potatoes cook, put leeks and milk in a separate sauce pan and simmer over medium–low heat until soft, about 10 minutes.
  • 5And salt and pepper to taste and mace to potatoes; mash well. Stir in cabbage and leaks. Make a well in the center, and pour in butter. Mix well.

Printable Recipe Card

About Colcannon

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Irish
Dietary Needs: Vegetarian
Hashtag: #lent