Description
A warm bowl of Traditional Leek and Cabbage Colcannon, featuring creamy mashed potatoes, sweet leeks, and tender cabbage, making it a cozy and satisfying side dish.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 tablespoons unsalted butter
- 1 cup leeks, finely sliced
- 1 cup cabbage, chopped
- 1/2 cup milk or cream
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and set aside to let excess water steam off a bit so the mash stays fluffy.
- In a large skillet, melt the butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Stir often so the leeks sweat and release their sweet flavor without browning.
- Add the chopped cabbage to the skillet and continue to cook until it is tender, about 5–7 minutes. The cabbage should be soft but still hold some texture. Season the leek and cabbage mixture lightly with salt and pepper.
- Mash the boiled potatoes and fold in the leek and cabbage mixture. Stir in the milk or cream until the mash reaches your desired creaminess. Taste and season with salt and pepper. Serve hot as a hearty side dish.
Notes
For a richer dish, swap milk for cream or add an extra tablespoon of butter. For a cheesy version, stir in 1/2 cup of grated cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling/Mashing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7.5g
- Protein: 8g
- Cholesterol: 30mg