Real Recipes From Real Home Cooks ®

colcannon

Recipe by
Cindy McLaughlin
Fernandina Beach, FL

Contributed by: Penny and Judy Constant This is a recipe from County Mayo, Ireland. It's traditional fare that's good anytime. Kale can be substituted for cabbage

yield 8 (makes 5 1/3 cups)
prep time 15 Min
cook time 45 Min
method Saute

Ingredients For colcannon

  • 1 lb
    cabbage, halved & cored
  • 1 lb
    potatoes, peeled & cut into 1 1/2 inch pieces
  • 2 1/2 c
    leeks, chopped (white & green part only)
  • 1 c
    milk
  • 4 Tbsp
    butter
  • 1 pinch
    ground mace

How To Make colcannon

  • 1
    Put cabbage in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce hear and simmer until tender, about 20 minutes.
  • 2
    Transfer cabbage to a bowl with a slotted spoon. (Do not dump water out of the pot.) Coarsely chop and cover with foil to keep warm.
  • 3
    Add potatoes to cabbage water and boil until very tender, 15 -20 minutes. Drain, return to pot and cover.
  • 4
    While potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.
  • 5
    Add salt & pepper to taste and mace to potatoes; mash well. Stir in cabbage and leeks. Make a well in the center, and pour in butter. Mix well.

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