Classic Irish Colcannon Recipe (Cabbage and Potatoes)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

cabbage

🥗Healthier: kale

💰Cheaper: savoy cabbage

Kale adds nutrients while savoy cabbage is often less expensive.

green onions

🥗Healthier: chives

💰Cheaper: leeks

Chives provide a similar flavor with fewer calories.

Bring a pot of water to a boil and add a teaspoon of kosher salt.

Add the whole potatoes to the boiling water and cook for 15 minutes or until the potatoes are tender.

Place a large skillet over medium heat and add 2 tablespoons of butter and a half-teaspoon of kosher salt.

When the butter has melted, add the cabbage and stir to coat it evenly.

Place the lid on the pan and cook for a minute. Stir the cabbage.

Cook the cabbage for 3-4 minutes, stirring after each minute to prevent burning.

When the cabbage begins to wilt, stir in the water and place the lid on the pan to steam the vegetable.

Steam for 3-4 minutes, or until most of the water has evaporated. Set aside.

Drain the potatoes and transfer them to a large mixing bowl.

Use a potato masher to roughly mash the cooked potatoes (skins and all).

Add the butter and half-and-half a little at a time, and continue to mash and blend the potatoes.

Add the remaining half teaspoon of kosher salt and black pepper. Mix well.

Stir in the cooked cabbage until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens