Irish Vegetarian Colcannon

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6-8

    • About This Recipe

    “There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve”

    Ingredients

  • 2lbsyukon gold potatoes, peeled and quartered
  • 1tablespoon butter or 1tablespoonmargarine
  • 1teaspoon butter or 1teaspoonmargarine
  • 2onions
  • 2clovesgarlic, mashed( not really Irish)(optional)
  • 4cupswashed, shredded savoy cabbage
  • 2 1/2 cupswater
  • 3 -4cupsgreen kale, washed,stalks removed and shredded
  • salt & pepper

    • Directions

  • Boil the potatoes until tender (20-30 minutes).
  • Remove potatoes from water and save 1 cup of the liquid.
  • Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
  • While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
  • Add savoy cabbage and 1/2 cup water.
  • Cover and cook until the cabbage is tender.
  • Heat oven to 350F degrees.
  • In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
  • Mix everything together, Season well.
  • Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.

    • Reviews

  • “Great recipe Bergy! I halved this recipe and I may have committed sacrilege by using more cabbage instead of the kale, which we don’t get here. I did use the optional garlic as well. I may have used too much of the potato water because it was a bit more gooey than I would’ve liked. The flavours of cabbage and potato go wonderfully well together, and when had warm, this is downright yum! Thanks :-)”

  • “I was concerned that this might be bland, but it turned out very good.I substituted green cabbage for savoy, and swapped out some butter for olive oil, and used beef broth instead of water for cooking the cabbage.It’s a tasty comfort food, and I will definitely make again.”

  • “Wow, simply wow! This was so easy to put together and the results were stunning! So creamy, flavourful and satisfying! YUM!I left out the kale as I couldnt find any, but doubled the cabbage instead. I think it worked out very nicely.The garlic added a really nice taste to this.I will surely make your colcannon version often again as I luv how healthy yet super tasty it is!THANKS SO VERY MUCH for sharing this gem of a recipe with us, Bergy!Made and reviewed while virtually visiting the British Isles in Octobre 09.”

  • “This was tasty and easy.I left out the garlic for my first try, but I’m going to put it in next time and I think it will be very yummy.Thanks!”

  • “Yum…this stuff is great, although I hesitate to call it colcannon because I’ve destroyed any trace of authenticity 🙂 I omitted the cabbage and used about 6 cups total of cooked kale, I sauteed the onions and garlic (6 cloves) in olive oil, and I used regular russet potatoes.I also baked it at 375 for about 45 minutes so that the top got crusty.(I topped it with margarine — great idea Bergy!)I decided to try this because I had some leftover cooked kale, and I’ll definitely be making it again.”

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