“Cabbage, potatoes, leeks, and kale together make colcannon, that delicious traditional Irish dish people love around St. Patrick’s Day, or any day! It goes really well with lamb chops or anything lamb, and corned beef. I think the leeks make it so-o good! There are many variations for colcannon. You can also make it a complete one-dish meal with chunks of meat in it. Try ham, lamb, or corned beef mixed in, yum! Enjoy!”
1/2 pound cabbage, (1/2 head), cored and cut into large chunks
1 tablespoon salt
1 teaspoon black pepper
4 potatoes, peeled, cut into 2-inch cubes
2 leeks, chopped, (discard dark green tops)
1 cup milk
⅛ teaspoon nutmeg, optional
1/2 cup butter, melted
1. In a large pot, put in cabbage chunks. Add water to cover the tops of the cabbage chunks, add salt and pepper. Bring to a boil and let simmer for 10 minutes.
2. Add the potatoes and kale. Simmer 10 more minutes or until potatoes are fork tender.
3. Meanwhile, in a small saucepan, cook milk and leeks together over medium-low heat for 5 minutes or until leeks are tender. Reduce heat to very low to keep the milk and leeks warm.
4. Drain the vegetable mixture and place it in a serving bowl. Add the leeks and milk mixture and the melted butter.
5. Mash the mixture a few times with a hand masher, being sure all the potato chunks are mashed at least once.
6. Add the nutmeg and salt and pepper to taste, if desired.
Servings Per Recipe: 6
Amount Per Serving: 1 cup
Calories from Fat: 145
% Daily Value *
Total Fat 16g 25%
Saturated Fat 12g 58%
Cholesterol 46mg 15%
Sodium 1336mg 56%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 10%
Protein 4g 7%
Vitamin A 13%
Vitamin C 42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.