This Colcannon has cabbage, potatoes, leeks, and kale. There are many variations for this great Irish dish!
I like to make it for St. Patrick’s Day, but it is great for any day!
I love it as a side dish with lamb.
I think the leeks make it so-o good!
NOTE: 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!
- ½ pound cabbage (½ 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
- ½ cup butter melted
- In a large soup pot, put in the cabbage chunks. Add water to cover the tops of the cabbage chunks and add the salt and pepper. Bring it to a boil and let it simmer for 10 minutes.
- Add the potatoes and kale. Let it simmer on medium low for 10 more minutes or until potatoes are fork tender.
- Meanwhile, in a small saucepan, cook the milk and leeks together over medium-low heat for 5 minutes or until the leeks are tender. Reduce the heat to very low to keep the milk and leeks warm.
- Drain the vegetable mixture, then return it to the pan off the heat. Stir in the leeks and milk mixture and the melted butter.
- Mash the mixture a few times with a hand masher, being sure all the potato chunks are mashed at least once.
- Stir in the nutmeg. Sprinkle with more salt and pepper if desired.