Colcannon: Celebrate St. Patrick’s Day with a Local Food Side Dish
An Irish tradition at Halloween, colcannon (cál ceannan) is a perfect way to use up some of those lingering winter veggies. Feel free to use any variety of green or white cabbage or even to replace the cabbage with kale. If you like, you can sauté a few slices of bacon, crumble it, and set it aside to mix in right before serving. Use the rendered bacon drippings to sauté the cabbage and onion.
Colcannon
- 2 pounds potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 large shallot, minced
- 1/2 head cabbage, thinly sliced
- Milk, chicken broth, or vegetable stock, as needed
- Salt and pepper to taste
- 2 tablespoons butter, melted
- Grated white cheddar cheese, if desired
Peel, dice, and boil the potatoes in lightly salted water until tender. While the potatoes are cooking, combine olive oil and 1 tablespoon butter in a large skillet over medium heat. When butter is melted, add onion and shallot. Sauté until onion begins to sweat, and add cabbage. Sauté cabbage mixture until all vegetables are very tender. If necessary, add a little water or stock to moisten.
When potatoes are done, drain and return to pan. Add milk or broth as necessary and mash with a potato masher. Season to taste with salt and pepper.
Stir cabbage mixture into mashed potatoes and transfer to serving bowl. Make a depression in the center and pour the melted butter into it. Sprinkle with grated white cheddar cheese if desired, and serve.
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With this recipe, you may have saved my compost pile from the half head of cabbage I have hiding in my fridge! Thanks so much.
I don’t know what it is about cabbage, but I have the same experience, Gillian! It seems to multiply as you cut it, so there’s always loads left over. Sauteing really shrinks it down though, so it’s a great way to use up a whole bunch of cabbage at once. I hope you enjoy the recipe! Thanks for writing!
Cheers,
Sandy