New-age colcannon

New-age colcannon


16 people made this

About this recipe: A new and different version of the classic Irish dish. Onions and carrots are sauteed in olive oil, then mixed with par-boiled cabbage and mashed potatoes. Serve as a side dish, or add ham for a main course.


Serves: 6 

  • 6 potatoes, quartered
  • 2 tablespoons balsamic vinegar
  • 280g finely chopped green cabbage
  • 115g butter
  • 250ml milk
  • 2 tablespoons extra-virgin olive oil
  • 1 large carrot, grated
  • 1 small onion, quartered and sliced
  • 1 tablespoon garlic salt
  • 1 teaspoon ground black pepper

Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

  1. Place the potatoes and balsamic vinegar into a large pot and cover with 5cm to 7.5cm of water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
  2. Heat the olive oil in a frying pan over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.

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