Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account

Red Potato and Cabbage (Colcannon)


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


  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
Cooking time: 20 minutes
Makes: 6 cups
Nutrition Facts: View Label
Last updated: 12/11/19

2 Comments for "Red Potato and Cabbage (Colcannon)"

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.