Skip to main content

Red Potato and Cabbage (Colcannon)

This classic Irish dish is a satisfying combination of creamy mashed potatoes and flavorful cabbage.
Medium bowl of creamy potato and cabbage mix.
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 pound red potatoes (about 3 to 4 cups chopped)
1 Tablespoon margarine or butter
½ cup chopped onion
6 cups thinly sliced green cabbage (about ½ head)
1 cup 1% or nonfat milk
1 teaspoon salt
¼ teaspoon pepper

Directions

  1. Wash hands with soap and water.
  2. Scrub potatoes but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15 to 20 minutes.
  3. While potatoes cook, heat butter or margarine in a large skillet over medium high heat. Add onion and cook until it becomes clear, about 3 to 5 minutes.
  4. Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4 to 6 minutes.
  5. Reduce heat to low. Add milk, salt and pepper. Cover and cook until cabbage is tender, about 6 to 8 minutes.
  6. Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Use any all-purpose potatoes such as yellow or white. Russet potatoes are also good but you may want to remove the rough skin after scrubbing them.
  • Instead of cabbage, try adding any chopped leafy greens such as beet or turnip greens, spinach, kale or chard.
  • Try adding cilantro on top for more flavor.

Comments

I made Colcannon last night with purple cabbage and purple potatoes! It was entertaining to eat a dish of purple food, but the result was delicious! I did add some bright green chopped parsley for a bit of color. I love this recipe.

Made this recipe a couple of years ago.  I got it from the Spanish version calendar, so had to translate some items while I was cooking!   It is super-delicious and hearty, and great on a cold winter night...like tonight.  

Made this recipe for a pantry demo where they had lots of cabbage and potatoes. Prepared the recipe ahead of time, refrigerated it, then reheated in a skillet at the pantry. The wonderful smells made everyone want to taste it, and it was a total hit! Will be making this at home.

You might also like...

Recipes A to Z (without photos)

Roasted Sugar Snap Peas
Recipe image

Roasted Sugar Snap Peas

Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Stovetop Creamy Polenta
Bowls of fine textured polenta.

Stovetop Creamy Polenta

Classic creamy corn polenta with a mild taste.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Cranberry Applesauce
Photo of Cranberry Applesauce

Cranberry Applesauce

A kid-approved bright and flavorful take on traditional applesauce.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 minutes
Makes:
5 Cups
Chili Cheese Hominy
Photo of Chili Cheese Hominy

Chili Cheese Hominy

A flavorful, cheesy recipe with a little kick of spice! Ready in about 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 Cups
Zucchini Pizza Boats
Plate of baked zucchini halves filled with red sauce and melted cheese.

Zucchini Pizza Boats

Simple 4-ingredient meal topped with warm marinara and melted cheese!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 small zucchini halves
Was this page helpful to you?