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Cindy McLaughlin


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


☆☆☆☆☆ 0 votes

8 (makes 5 1/3 cups)
15 Min
45 Min


  • 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
  • 4 Tbsp
  • 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.

Printable Recipe Card

About Colcannon

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: Irish
Hashtag: #lent

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