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    About this recipe: This colcannon recipe uses cabbage and leeks. You could use a bunch of spring onions instead of the leeks, if you prefer. Serve with bacon, pork sausages or roast beef.

    Serves: 5 

    • 450g potatoes
    • 450g cabbage
    • 2 medium leeks, trimmed, washed and thinly sliced
    • 225ml milk
    • salt and pepper to taste
    • pinch ground mace
    • 110g butter

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan, boil potatoes until tender. Scoop out and set aside. Add the cabbage and boil for 5 minutes or so, until tender. Drain and set aside.
    2. Place the leeks in a pot; cover with milk and simmer until soft.
    3. Season and mash potatoes well. Stir in cooked leeks and milk. Stir in the cabbage and heat through. Make a well in the centre and pour in the melted butter. Mix well.
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