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.
There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
55 K 4.3/5 (13 reviews)
1 hour 8 min.
Easy
12 people
8 IngredientsLast modified on: April 23th 2017
For 12 people, you will need:
- 1
1 litre 500 ml green cabbage - 2
750 mls sausage - 3
300 mls spring onion (scallion) - 4
154.8 mls butter - 5
2 litres 100 ml potato purée - 6
chives - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Prepare 1 litre 500 ml green cabbage (green really is best for this).
Drain thoroughly and leave to wait on absorbant paper.
Drain thoroughly and leave to wait on absorbant paper.
Stage 2 - 40 min.
Wrap the sausages in aluminium foil and cook in the oven at 360°F (180°C) for about 40 minutes.
Stage 3 - 3 min.
Rinse, peel and chop 300 mls spring onion (scallion).
Stage 4 - 3 min.
Melt 154.8 mls butter in a frying pan on medium heat. Add the cabbage and onion.
Salt, pepper and cook gently for 2 or 3 minutes.
Salt, pepper and cook gently for 2 or 3 minutes.
Stage 5 - 2 min.
Reheat 2 litres 100 ml 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.
Finish by adding the chopped chives, then check the seasoning.
Stage 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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 680 RDI=260 % | 4,190 RDI=400 % | 3,420 RDI=520 % | 50,230 RDI=2,510 % | 210,290 RDI: 2,510 % |
| Per 100 g | 10 RDI=5 % | 90 RDI=8 % | 70 RDI=10 % | 1,050 RDI=50 % | 4,380 RDI: 50 % |
| Per person | 60 RDI=20 % | 350 RDI=30 % | 290 RDI=40 % | 4,190 RDI=210 % | 17,520 RDI: 210 % |
How much will it cost?
- For 12 people : 16.25 €
- Per person : 1.40 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Aligot, Two-stage beef chuck , Spinach parmentier, Upside-down Parmentier, Dauphinoise potatoes with Serano ham, ... See them all 14
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Cabbage julienne with ham, Auvergne gratin, Winegrowers' sausage casserole, Duet of creamed cauliflower and cabbage , ... See them all 26
Sausage
Like these other recipes: Polish-style beetroot salad, Sausage rougail, Roscoff salad, Roscoff loaf, Stuffed mushrooms au gratin, ... See them all 7
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Light herb sauce, Purple artichokes braised in white wine, Polenta with beetroot tops, Paimpol salad, Warm cauliflower salad with two cheeses, ... See them all 76
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