If you love classic Irish comfort food, then you have to try this Red Cabbage Colcannon! This isn’t just your regular colcannon—we’re taking things up a notch by adding beautiful, vibrant red cabbage for a colorful twist on the traditional dish. It’s the perfect mix of creamy mashed potatoes and tender sautéed cabbage, making it both hearty and wholesome.
Colcannon is a staple in Ireland and England, and for good reason. It’s warm, comforting, and full of flavor—basically everything you want in a side dish. But this version? It’s extra special! The red cabbage adds a subtle sweetness and a stunning purple hue that makes this dish as gorgeous as it is delicious. Plus, it’s a great way to sneak in some extra veggies without even trying!
Making it is super simple, too. Start with fluffy mashed potatoes (butter and cream are non-negotiable for that creamy texture!), then stir in the red cabbage that’s been cooked down with a little onion and nutty brown butter. It’s the perfect balance of savory with just the right amount of richness.
Whether you’re serving it alongside a roast, sausages, or even on its own, this Red Cabbage Colcannon is bound to be a hit. Trust me, this twist on the classic will have you coming back for seconds (and maybe even thirds!). Perfect for any cozy night in, or as a side for Sunday roast—this dish brings a little bit of Ireland to your table in the most delicious way.
The next day colcannon changes colour and becomes even more purple from all the cabbage juices and antioxidants it contains.
Add enough water to just cover the potatoes, add a healthy pinch of kosher salt and bring to boil. Reduce the heat to maintain medium simmer, cover with a lid slight ajar and continue cooking until fork tender (around 20-25 minutes.)
Meanwhile, heat butter in a heavy pan over medium heat until it just starts to brown and you can smell a nutty aroma. Stir occasionally to prevent scorching. At that point add the shredded red cabbage and white parts of the onions. Cook for 10-13 minutes, stirring occasionally, until the cabbage is softened but still retains some crunch. Set aside.
Drain the potatoes well. Cover with the lid and let them sit for a minute or two (the steam dries them out making them fluffier.) Mash your potatoes to desired consistency (traditionally with some chunks, but I prefer smooth.) Stir in cream or milk. Gently fold cabbage and green onions without overmixing.
Top with a knob of butter and freshly ground black pepper and enjoy.
Ingredients
Directions
Add enough water to just cover the potatoes, add a healthy pinch of kosher salt and bring to boil. Reduce the heat to maintain medium simmer, cover with a lid slight ajar and continue cooking until fork tender (around 20-25 minutes.)
Meanwhile, heat butter in a heavy pan over medium heat until it just starts to brown and you can smell a nutty aroma. Stir occasionally to prevent scorching. At that point add the shredded red cabbage and white parts of the onions. Cook for 10-13 minutes, stirring occasionally, until the cabbage is softened but still retains some crunch. Set aside.
Drain the potatoes well. Cover with the lid and let them sit for a minute or two (the steam dries them out making them fluffier.) Mash your potatoes to desired consistency (traditionally with some chunks, but I prefer smooth.) Stir in cream or milk. Gently fold cabbage and green onions without overmixing.
Top with a knob of butter and freshly ground black pepper and enjoy.
