Colcannon

Cabbage, potatoes, leeks, and kale together make Colcannon, that delicious traditional Irish dish people love around St. Patrick’s Day, or any day! Colcannon goes really well with lamb or corned beef. I love the leeks in it!

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Prep Time10

Cook Time25

Course: Side Dish

Cuisine: Irish

Servings: 6

Calories: 298

Ingredients

½ pound cabbage (½ head), cored and cut into large chunks
water
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

Instructions

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.

EXTRA TIP:

ADD MEAT for a complete, one-dish meal! Ham, lamb, or corned beef mixed in is delish!

Nutrition