Dinner

Red Cabbage Colcannon

Name: Red Cabbage Colcannon
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 4 medium russet potatoes, cubed; ⅓ cup milk or cream; kosher salt, to taste; 4 tbsp butter; ⅓ 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

This vibrant twist on Irish colcannon will become your new comfort food favorite—creamy, colorful, and absolutely irresistible.

4.8 (10)

Prep

15 min

Cook

38 min

Total

53 min

Serves

Style

💰 Everyday

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Originally Published April 2019•Last Updated December 2024

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 colourful 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 flavour—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 savoury 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 cosy 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.

Ingredients

Servings:

4 medium russet potatoes, cubed
⅓ cup milk or cream
kosher salt, to taste
4 tbsp butter
⅓ 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

Instructions

Potatoes
1
Add enough water to just cover the potatoes, add a healthy pinch of kosher salt and bring to a boil. Reduce the heat to maintain a medium simmer, cover with the lid slightly ajar and continue cooking until fork tender (around 20–25 minutes).
Red Cabbage
2
Meanwhile, heat the 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 scallions. 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 your desired consistency (traditionally with some chunks, but I prefer smooth). Stir in cream or milk. Gently fold in the cabbage and green onions without overmixing.
Assembly
4
Top with a knob of butter and freshly ground black pepper and enjoy.

FAQ

Can you make red cabbage colcannon ahead of time?+

Yes, you can prepare it up to 2 days ahead and store it covered in the refrigerator—just reheat gently on the stovetop with a splash of milk to restore the creamy texture, or warm it in the microwave and give it a good stir.

What can I substitute for russet potatoes in colcannon?+

Yukon gold potatoes work great and will give you a slightly creamier, more buttery result, though you can also use red potatoes or a mix of whatever you have on hand—just make sure they're waxy varieties that hold their shape.

Why is my colcannon gluey or gummy?+

You're likely overworking the potatoes after mashing them, which breaks down the starches and makes them sticky—mash gently until just combined and try not to use a food processor, which will overprocess the mixture.

What should I serve with red cabbage colcannon?+

This Irish comfort dish pairs beautifully with roasted salmon, a simple grilled steak, or sausages, and it's hearty enough to serve as a vegetarian main alongside a fresh green salad or roasted vegetables.