Traditional Irish Colcannon /How to make Colcannon #markshomekitchen

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.

Shred 225 grams of cabbage finely and set aside.

Chop 2 spring onions finely and set aside.

Peel and cut 3.25 pounds of rooster potatoes into evenly sized chunks.

Steam the potatoes with a lid on for 10 to 15 minutes until softened.

Check if the potatoes are fully cooked by inserting a knife; it should go through easily.

Keep the potatoes warm and set aside.

In a frying pan, melt a knob of butter with 1 tablespoon of water until hot.

Add the chopped spring onions and shredded cabbage to the pan and cook for 2-3 minutes.

Season the cabbage and spring onion mixture liberally with salt and freshly ground black pepper.

Once the cabbage is tender, remove from heat.

In a separate pan, add the cooked potatoes, 75 grams of butter, and 120 milliliters of warm milk.

Season the potatoes with salt and freshly ground black pepper.

Mash the potatoes with a hand masher until the desired consistency is reached.

Add the cabbage and spring onion mixture to the mashed potatoes and mix well with a wooden spoon until combined.

Serve the colcannon hot, optionally garnished with a knob of butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens