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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.

Marc Boyer

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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Reviews (11)


Something else. I've added about 4 ounces (one per portion) of corned beef. We really enjoyed it and my husband (from Kilkenny, he is) said it was just like his mam's - 14 Feb 2009


don't add this much cabbage/kale! otherwise you won't taste any potato! it's far too much. use about half the kale (which is what we used) in proportion of the potato. having it now with sausages and caramelised onions - absolutely awesome! good recipe! - 27 Mar 2010


This was good. My husband who hates cabbage even tried some. It was slightly bland though and could definitely use a bit more potato flavor as well. Would make again and just tweak it some. - 09 Mar 2012

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