Step by step recipe:

  1. 20 min.Colcannon : Photo of step #1
    Prepare 500 g green cabbage (green really is best for this).

    Drain thoroughly and leave to wait on absorbant paper.
  2. 40 min.Colcannon : Photo of step #2
    Wrap the sausages in aluminium foil and cook in the oven at 360°F (180°C) for about 40 minutes.
  3. 3 min.Colcannon : Photo of step #3
    Rinse, peel and chop 100 g spring onion (scallion).
  4. 3 min.Colcannon : Photo of step #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. 2 min.Colcannon : Photo of step #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. Colcannon : Photo of step #6
    Serve on hot plates, with a bed of colcannon and the sausages sliced on top.


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.


Home made.

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