Colcannon With Cabbage
Updated March 18, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound green cabbage
- 1pound Yukon gold potatoes, peeled
- Coarse sea salt and fresh ground pepper to taste
- 1small onion, chopped
- 3tablespoons unsalted butter
Nutritional analysis per serving (4 servings)
194 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 4 grams protein; 529 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
- Step 2
Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
- Step 3
In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.
Private Notes
Comments
I've been making colcannon for years for Halloween and St. Patrick's Day. This is a bit different than how I learned to make it. I use double or triple the onions and caramelize them until they are a deep, golden brown. And instead of just letting the combination sit and brown on one side and flipping it over (yikes, that's a risky move) I just keep frying it and stirring it until it gets browned and sticks together. A perfect comfort food.
I’m confused by the last two sentences. I’m to melt 1 T of butter and brown what potatoes? Haven’t they already been mixed w the cabbage and inverted onto a plate? I’ll make it & if it’s still unclear, I’ll skip that step.
So good; made it as listed except I took one reviewers' suggestion and added bacon. Having leftovers for breakfast with an egg on top. Yum.