Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

Colcannon

Colcannon

Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions.

There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.

9,4514.7/5

Grade this recipe

Last modified on: April 23th 2017

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
25 min.43 min.1 hour 8 min.
Preservation:
A few days in the fridge, covered with plastic film.
At what time?
Work this out...

Step by step recipe

Stage 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.
Stage 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.
Stage 3
3 min.
Colcannon : Photo of step #3 Rinse, peel and chop 100 g spring onion (scallion).
Stage 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.
Stage 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.
Stage 6
Colcannon : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Duck Parmentier, Dauphinoise potatoes with Serano ham, Upside-down Parmentier, Salmon and Spinach Gratin, Hachis parmentier : meat with mashed potato and cheese, ... All
Green cabbageGreen cabbage: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Smooth mixed vegetable soup, Hotpot my grandmother's way , Warm scallop and cabbage salad, Pan-fried salmon with white cabbage, ... All
SausageSausage: You can check-out other recipes which use it, like for example: Duo of slow-cooked pork, Sausages with baked beans, French style, Roscoff loaf, ... All
Spring onion (scallion)Spring onion (scallion): You can check-out other recipes which use it, like for example: Endive and cheese salad with croutons, Minestrone, Thai-style Chicken with Cashew Nuts, Quick prawn curry, Kérinou slices, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page