Colcannon is a classic Irish dish of potatoes, kale and onions.  There are many regional variations including this one which uses leeks and cabbage.  You can also garnish the dish with crisp bacon if you like.
Recipe By: Jeff Smith - Frugal Gourmet
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1 1/4 lbs green cabbage
    • 2 cups water
    • 1 tbsp olive oil
    • 1 1/4 lbs potatoes, peeled & quartered
    • 1 cup chopped leeks, white part
    • 1 cup milk
    • 1 pinch ground mace
    • salt and pepper to taste
    • 1/2 cup melted butter
    • garnish, optional
    • 1 tbsp chopped parsley


In a large pot simmer the cabbage covered in 2 cups of water and the oil for 10 minutes (I do it longer). Drain and chop fine; set aside and keep warm.

In a small pot bring the potatoes and water to cover to a boil and simmer until tender. In another small pot, simmer the leaks in the milk for 10 minutes and then keep warm.

Drain the potatoes and puree them into a large pot. Add the leeks with the milk and the cooked cabbage. Beat until fluffy. Season with mace, salt and pepper. Mound on a serving platter/dish and top with melted butter. Garnish with parsley if desired.
Recipes From - The Gourmet Food And Cooking Resource