Red Cabbage Colcannon

Red Cabbage Colcannon

This traditional Irish dish is usually made with green cabbage or kale, onions, potatoes and some butter and milk. There are multiple variations to this dish. I prefer making mine with scallions, red cabbage that I cook in brown butter, for a more elevated twist. I love my vibrant colours and antioxidants! Creamy, fluffy potatoes balanced by slightly crunchy cabbage – what more can you ask for?!

The proportions of this dish do not have to be exact. Use any quantities you prefer as long as they are balanced. Season well and mash to your desired consistency!

The next day colcannon changes colour and becomes even more purple from all the cabbage juices and antioxidants it contains.

CategoryDifficultyBeginner

Colcannon

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 4 medium russet potatoes, cubed
  cup milk or cream
 kosher salt, to taste
 4 tbsp butter
  red cabbage, shredded with a sharp chef's knife or a mandoline
 4 scallions, minced (white and green parts separated)
 1 tbsp butter, for topping
 freshly ground black pepper, to taste
 parsley, for garnish, optional

1

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.)

2

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.

3

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.

4

Top with a knob of butter and freshly ground black pepper and enjoy.

Ingredients

 4 medium russet potatoes, cubed
  cup milk or cream
 kosher salt, to taste
 4 tbsp butter
  red cabbage, shredded with a sharp chef's knife or a mandoline
 4 scallions, minced (white and green parts separated)
 1 tbsp butter, for topping
 freshly ground black pepper, to taste
 parsley, for garnish, optional

Directions

1

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.)

2

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.

3

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.

4

Top with a knob of butter and freshly ground black pepper and enjoy.

Colcannon

Happens to be Vegetarian.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

Leave a reply

Your email address will not be published.