Red Potato and Cabbage (Colcannon)

Name: Red Potato and Cabbage (Colcannon)
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 6 cups

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

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Scrub potatoes but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15 to 20 minutes.
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.
Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4 to 6 minutes.
Reduce heat to low. Add milk, salt and pepper. Cover and cook until cabbage is tender, about 6 to 8 minutes.
Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.
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

Submitted by walscaro on Thu, 03/11/2021 - 11:51

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.

Submitted by La profesora on Wed, 12/14/2016 - 18:13

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.

Submitted by OregonGal on Mon, 10/05/2015 - 10:46

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.