Colcannon
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 (8-10 cups total)
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Calories
22509 kcal
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Cuisine
Vegetarian, gluten-free
Colcannon
Description
Colcannon is a mix of mashed potatoes and shredded cabbage cooked together to create a softly textured, flavorful side dish. Russet potatoes are boiled until very tender, then mashed with milk and chicken broth to achieve a creamy consistency. Green onions and garlic are sautéed with butter before adding the shredded cabbage, allowing it to soften and absorb flavors. The combined ingredients blend into a warm, slightly buttery potato mixture with delicate cabbage strands throughout.
The gentle cooking of cabbage retains some texture while melding with creamy potatoes, making it hearty and satisfying. The addition of chicken broth deepens savory notes without overpowering the dish. Seasoning with salt and black pepper ensures the flavors are balanced but clean.
Often served alongside roasted meats or other main courses, colcannon can add a comforting vegetable element to a meal or be enjoyed on its own. It pairs well with dishes that appreciate a mild starch and vegetable side that is rich but not heavy.
Using concentrated broth like Better Than Bouillon can enhance the flavor depth if preferred. Cooking potatoes until very soft is key to achieving the smooth texture characteristic of colcannon. Reserving some green onions for garnish brightens the final presentation and adds fresh taste.
Ingredients
- 3 lbs russet potato $2.04
- 4 Tbsp butter $0.48
- 2 cloves garlic $0.08
- 4 green onions $0.48
- 1/2 cabbage $0.74, head, 6-8 cups shredded
- 1/2 cup chicken broth $0.05
- 1/2 cup milk $0.14, whole
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- Wash, peel, and cut the potatoes into one-inch cubes. Place the potatoes in a large pot, cover with water, and bring to a boil. Boil the potatoes until they are very tender and fall apart when pierced with a fork (about 10 minutes). Drain the potatoes in a colander.
- While the potatoes are cooking, prepare the cabbage. Remove any damaged outer leaves, then cut it in half. Cut the cabbage into quarters, then remove the core. Cut each of the two quarters used in half once again, then cut crosswise into thin strips. Wash the cabbage well to remove any dirt or debris. Also mince the garlic and slice the green onions.
- After removing the potatoes from the pot, add 4 Tbsp butter, the minced garlic, and the sliced green onions (I reserved a few to sprinkle over top at the end). Sauté the garlic and onions over medium heat for 1-2 minutes, or just until the garlic begins to soften.
- Add the shredded cabbage and chicken broth to the pot. Place a lid on top and let the broth come up to a boil. Let the cabbage cook in the simmering broth, stirring every few minutes, until it has wilted and become tender. The volume of the cabbage will shrink quite a bit as it cooks. Cook until the thicker white pieces begin to become transparent (about 10-12 minutes).
- Once the cabbage is tender, add the drained potatoes back to the pot along with the milk and some freshly cracked pepper. Mash the potatoes until everything is well combined. Season with salt to taste. Serve warm.
Notes
- Use a good quality chicken broth or concentrate to enhance flavor.
- Ensure potatoes are very soft to achieve a creamy mash.
- Sauté garlic and green onions gently to soften without browning.
- Reserve some green onions to sprinkle on top for a fresh finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(8-10 cups total)
Amount Per Serving
Calories 22509 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 225.09kcal | 11% |
| Carbohydrates | 38.73g | 13% |
| Protein | 5.84g | 12% |
| Fat | 6.26g | 10% |
| Sodium | 239.51mg | 10% |
| Fiber | 5.26g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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