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 black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Cut potatoes into quarters. Cook in boiling water or steam until tender, about 15 to 20 minutes.
  4. 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.
  5. Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4 to 6 minutes.
  6. Reduce heat to low. Add milk, salt and pepper. Cover and cook until cabbage is tender, about 6 to 8 minutes.
  7. Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.
  8. 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)

Tuna Salad with Cucumber
Tuna and pea mix served over a bed of lettuce.

Tuna Salad with Cucumber

Bright and crunchy salad that is ready in about 15 minutes.
Prepare:
15 minutes
Makes:
5 cups
Kiwi Salsa
Platter of chopped kiwi with dressing.

Kiwi Salsa

Sweet kiwi, fresh jalapeño, and tangy lime make this the perfect salsa for topping fish.
Prepare:
15 minutes
Makes:
1 cup
Pickled Cabbage Slaw
Shallow bowl of pickled cabbage and sliced vegetables.

Pickled Cabbage Slaw

Enjoy with pupusas, tacos, quesadillas or grilled fish.
Prepare:
30 minutes
Makes:
6 cups
Salmon Patties
Plate of golden Salmon Patties with lemon slices.

Salmon Patties

Vitamin-rich salmon makes a delicious patty. Enjoy on its own or add to a bun for a tasty sandwich.
Prepare:
15 minutes
Cook:
10 to 15 minutes
Makes:
4 patties (4-inch)
Mix and Match Stir-Fry
Two bowls with rice and a variety of stir-fried vegetables.

Mix and Match Stir-Fry

Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Glazed Carrots and Snow Peas
Baby carrots and snow peas on a plate with rice and fish. Baby carrots and snow peas on a plate with rice and fish.

Glazed Carrots and Snow Peas

Bright summer veggies with a warm brown sugar glaze.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
3 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.