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Red Potato and Cabbage (Colcannon)


1 pound red potatoes (about 3-4 cups chopped)
1 tablespoon margarine or butter
½ cup onion, chopped
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup nonfat or 1% milk
1 teaspoon salt
¼ teaspoon pepper


  1. Scrub potatoes but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15-20 minutes.
  2. While potatoes cook, heat butter or margarine in a large skillet over medium high heat. Add onion and cook until it becomes clear, about 3-5 minutes.
  3. Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4-6 minutes.
  4. Reduce heat to low. Add milk, salt and pepper. Cover and cook until cabbage is tender, about 6-8 minutes.
  5. Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.
  6. Refrigerate leftovers within 2 hours.
Photo of Red Potato and Cabbage (Colcannon)
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 6 cups
Nutrition Facts: View Label


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.

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 tonight.