About this recipe:My family love this colcannon recipe, which is just a little extra-special with a few tasty embellishments. Leeks and cabbage are both used for a wonderful, wintery flavour and the Cheddar on top makes for comfort food at its best.
3 potatoes, peeled and quartered
1 pinch salt
6 tablespoons butter, cut into small chunks
120ml soured cream
1 tablespoon milk, or as needed
1 teaspoon butter, or as needed
200g shredded cabbage
2 leeks, chopped
1 small onion, chopped
2 chicken stock cubes
60g grated Cheddar cheese
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Place the potatoes into a large pot and cover with salted water. Bring to the boil, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt and mash with 6 tablespoons of butter, soured cream, egg and milk.
Preheat oven to 180 C / Gas 4. Grease a 2-litre casserole dish.
Heat 1 teaspoon butter in a frying pan over medium heat; cook and stir the cabbage, leeks and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crumble 2 stock cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared dish.
Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.
I am in love with this recipe. I think next time, I will buy a bag of coleslaw mix and put it in instead of grating the cabbage by hand. I don't like onion very much, so I used dehydrated. This was WONDERFUL. Thank you so much for posting! - 25 Mar 2012