4: Melt 50 g butter in a frying pan on medium heat. Add the cabbage and onion. Salt, pepper and cook gently for 2 or 3 minutes.
5: Reheat 700 g potato purée in a saucepan on low heat, then add the cabbage and onion mixture. Finish by adding the chopped chives, then check the seasoning.
6: Serve on hot plates, with a bed of colcannon and the sausages sliced on top.
Remarks
As you can see, I have added sausages here (smoked), but my friend Frances from Dublin tells me that in Ireland they don't normally serve meat with colcannon, except for maybe a bit of bacon.