Cabbage and Potatoes (Colcannon)

This dish is found in many cultures, with slight variations, and of course, different names. It’s called Colcannon in Ireland and Rumbledethumps in Scotland. Bubble and Squeak is a British variation that usually contains sausage as well.

We like to call ours Colcannon, due to our Irish heritage, and we often serve it on St. Patrick’s Day. Actually, this is one of our favorite comfort foods anytime of year. Eat it as your main meal if you’re vegetarian or serve with ham, sausage, pork chop, chicken, or corned beef if you’re not.

Difficulty:

Moderate

Cost:

Inexpensive!

Serves:8people

Serving Size:1 cup

Cabbage and Potatoes (Colcannon)

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Cabbage and potatoes are inexpensive, making this a good choice if you're on a budget (who isn't?). It's also a crowd-pleaser and one of our go-to dishes for pot luck dinners. Not difficult, but it does have several steps, so allow yourself time. Any type of potato will do. See instructions to determine which you prefer to use.

• CourseMain Course, Side Dish, Vegetarian
• CuisineIrish

Tools:large (4-quart) saucepan, measuring cups and spoons, colander, large (10-inch) skillet, knife and cutting board, grater, food masher (optional), 8x8-inch baking dish

	Prep Time
	45 minutes

Cook Time	Passive Time
15 minutes	10 minutes

Prep Time 45 minutes

Cook Time Passive Time 15 minutes 10 minutes

Difficulty: Moderate Cost: Inexpensive! Serves:8people Serving Size:1 cup

Cabbage and Potatoes (Colcannon) Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Cabbage and potatoes are inexpensive, making this a good choice if you're on a budget (who isn't?). It's also a crowd-pleaser and one of our go-to dishes for pot luck dinners. Not difficult, but it does have several steps, so allow yourself time. Any type of potato will do. See instructions to determine which you prefer to use. CourseMain Course, Side Dish, Vegetarian CuisineIrish Tools:large (4-quart) saucepan, measuring cups and spoons, colander, large (10-inch) skillet, knife and cutting board, grater, food masher (optional), 8x8-inch baking dish Prep Time 45 minutes Cook Time Passive Time 15 minutes 10 minutes Prep Time 45 minutes Cook Time Passive Time 15 minutes 10 minutes

Ingredients

Potatoes:

• 2 pounds potatoes (5 to 6 tennis-ball size)
• water (for cooking)
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup plain yogurt or milk
• 1/2 cup milk or reserved cooking liquids

Cabbage:

• 1 small onion
• 1 tablespoon butter
• 5 cups chopped cabbage (about one-quarter head of cabbage)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 4 ounces sharp cheddar cheese (about 1 cup, lightly packed), divided in half

Garnish: (optional)

• 2 tablespoons chopped parsley

Servings: people

Units:MetricUS Imperial

Instructions

For potatoes:

1. Scrub potatoes, removing dark spots, sprouts, and any areas that are green under the skin. Peel russet potatoes, but leave the peeling on if using thin-skinned potatoes like red or Yukon Gold. Cut into 1 to 2-inch chunks.
2. Place potatoes in a large saucepan and cover* with water (about 6 cups). Add salt. Cover pan and bring to a boil over medium-high heat. (Watch carefully so it doesn’t boil over.) Immediately reduce heat to medium-low and simmer uncovered until potatoes are just becoming soft, about 5 to 7 minutes. NOTE: While potatoes cook, Skip down and begin to prepare cabbage.

   
3. When potatoes are done, scoop out 1/2 cup cooking liquids if desired, then drain in a colander. Return potatoes to the pan. Immediately add 2 tablespoons butter to melt.
4. Add yogurt and milk (or reserved cooking liquids). Mash with a wooden spoon, fork, or food masher to desired consistency. NOTE: Beat with a mixer if you want a very smooth texture, but don't overdo it or they will become gummy. Cover to keep warm.

For cabbage:

1. While potatoes are cooking, chop onion. Heat butter in a large skillet over medium-low heat and add onion. Cook and stir while you continue.
2. Cut cabbage into 1/4-inch-thick slices, then coarsely chop. Add cabbage, salt, pepper, and hot sauce to onions. Cook and stir until tender, about 5 to 7 minutes.

   

To assemble and bake:

1. Preheat oven to 450°F (unless you plan to cook it later). Spray or rub oil into baking dash.
2. Stir cabbage mixture into mashed potatoes.
3. Grate cheese. Add half to the potato-cabbage mixture, then pour into baking dish. Smooth off the top and sprinkle remaining cheese evenly over it. NOTE: At this point, you can bake it, or cover with plastic and refrigerate up to 1 day ahead.

   
4. Bake uncovered until top is browned, about 20 minutes. NOTE: If you made this ahead and refrigerated it, cook at 375°F for 40 to 45 minutes, to heat through thoroughly.
5. Let stand about 10 minutes before serving. Sprinkle chopped parsley on top if desired.

Recipe Notes

Tip: If you have leftover mashed potatoes from Thanksgiving (or any other large meal), use them in this dish. You’ll need 3 to 4 cups.

*Terminology: Cover with water – to add enough water to a pan so the food item is completely immersed. Used to boil vegetables and to soak and cook dried beans.

SERVING SUGGESTIONS:

• Serve with carrot sticks.
• This can be a vegetarian meal, or a side dish for ham, sausage, pork chops, Lemon Pepper Roast Chicken, or corned beef (on St. Patrick's Day).

VARIATION:

• Sweet Potato and Kale Casserole

 

Powered byWP Ultimate Recipe