Colcannon With Cabbage




Colcannon With Cabbage

Colcannon With Cabbage

Cansanity
When fall weather begins, so does the comfort food. Colcannon makes it to the top of the list of these foods because it is easy to make and requires only two main ingredients, potatoes and cabbage, both of which are fresh and readily available in the fall. Colcannon is a traditional Irish potato dish that is commonly served around Halloween, and can be made with cabbage, Brussels sprouts or kale. To this you add butter, salt and pepper, but I also like to add bacon to the dish, because... well, everything just tastes better with bacon. Make this dish your own by experimenting with toppings. Add green onions or sautéed leeks or fresh snipped herbs, such as thyme or parsley.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course lunch, side dish
Cuisine Irish
Servings 12
Calories 100 kcal

Equipment

  • 8-litre pot
  • large fry pan

Ingredients
  

  • pounds potatoes scrubbed and skin on, quartered (I like to use a mix of red skinned potatoes and Yukon golds.)
  • pounds cabbage about a half of a small cabbage (You can substitute shredded Brussels sprouts or kale for the cabbage.)
  • 2 tablespoons butter
  • ½ tsp salt
  • ½ tsp pepper

Optional ingredients:

  • 6 slices bacon fried crisp and crumbled
  • ¼ cup white wine added to the fried cabbage to deglaze the frying pan
  • 1 cup green onions chopped
  • 1 tablespoon fresh herbs such as thyme or parsley chopped fine
  • kosher salt for boiling the potatoes
  • additional butter
  • milk

Instructions
 

  • To the 8-litre pot, add the quartered potatoes and then fill with cold water. Add a tablespoon of kosher salt or a teaspoon of table salt. Bring to a boil and then boil until the potatoes are cooked, about 8 minutes.
  • In the meantime, if using, fry the bacon. Remove the cooked bacon and drain the bacon grease. Add about 1 tablespoon of bacon grease back to the pan. If you are not using bacon, then melt a tablespoon of butter in the fry pan.
  • Add the chopped cabbage and sauté until cooked. Season with salt and pepper. If using, once the cabbage is cooked, add in a ¼ cup of wine and cook for an additional 3 minutes.
  • Mash the cooked potatoes and add in 1-2 tablespoons of butter, if using you can add some milk. Season with salt and pepper.
  • If using, crumble the bacon and add it to the mashed potatoes.
  • Stir in the sautéed cabbage.
  • If using, top with chopped green onion.
  • Serve warm or cold.

Nutrition

Calories: 100kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 118mgPotassium: 524mgFiber: 4gSugar: 3gVitamin A: 139IUVitamin C: 41mgCalcium: 43mgIron: 1mg
Keyword bacon, brussels spouts, cabbage, Colcannon, kale, potato, potato salad
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One Reply to “Colcannon With Cabbage”

  1. 5 stars
    One sentence to sum it up – “I could eat this every day!” Cabbage, potatoes and bacon? What more do you need! I was lucky enough to have my boyfriend make this for me tonight and my mind was blown! Very simple and quick to make – he was thrilled to show off his new cooking skills! He topped it with green onion, freshly chopped parsley and some dried thyme. We will be making it again, but next time, I drive!

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