My Favourite Colcannon

I came across this dish while on the search for a vegetarian version of my Irish heritage. I think we’ve all said ‘potatoes’ in a lepricaun voice and if you deny this, I may have to call you a lier. Piiitatoes. Haha. Never gets old. ‘Gromit, we forgot the crackers’ usually follows as my variations of accents is well below average.


I am not sure of the original colcannon recipe but I am pretty sure that this is not it – If you are looking for traditional, look away. I was so excited about receiving this cabbage from Pops garden. He tells me it’s a sugar cabbage though for your reference if you are looking to create this comfort dish.


I have now also decided that I can snack on raw cabbage, but only home grown. The ones that you buy from the supermarket are so old and tough that they only disappointed me. I will be checking at the local produce markets for cabbage from now on!
IMG_7345The thing that really gets me about home grown vegetables is the difference between them and store bought. I get so excited when I get a delivery from Pops garden. Everything just tastes . . . better. I have been a bit slack getting to the produce markets lately and will have to get back into it. There really isn’t anything like an early trip to the markets in the morning. I pick up my coffee and my gozleme. Buy a few extra lemons for the gozleme. I can’t get enough!


Everything with this recipe can be done in the same pot if you like but I do prefer to saute my cabbage and onions in a frypan so I don’t end up with sweaty cabbage. Blergh. You can add any fresh herbs or cheese that you like, I just prefer my combo here. Mint freshens everything up!


Now I’m headed back to the kitchen to cook up some dinner for tonight. I have been waiting all week to visit Nan and Pop and sit in front of their fire with a cold beer and a hot meal. Have a great weekend everyone <3

Follow my lead. . .


  • 60g butter
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 800g potatoes, peeled, diced
  • 1/2 cup pure cream
  • 2 tsp flaked salt
  • 2 tbsp mint leaves, roughly chopped
  • 2 spring onions, thinly sliced
  1. Place the potatoes into a large pot and cover with cold water. Simmer over a medium heat until just cooked through. Drain, place back into the pot and set aside.
  2. In a frypan, heat the butter and saute the onion and garlic until golden brown. Place into the pot with the potatoes along with the cream, salt, mint and spring onions and mash using a potato masher.
  3. Chew.


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21 Responses to My Favourite Colcannon

  1. Johanna GGG says:

    ‘cracking toast gromit’ and ‘that’s no how you make porridge’ are my poor attempts at regional accents!

    colcannon is a great comfort food – I make quite a few cabbage and potato dishes – they go together so well and make me thing of childhood food (though without that horrid corned beef thanks)

  2. I love cabbages! Actually just got another pointed cabbage from the farmer market…
    Cabbage and potato puree…a super comfort and delicious combo.
    You too have a great weekend!

  3. what is not to love in this cabbage and potato mash, it is so yummy and makes for a delicious comfort food…this revamped colcannon would taste darn good…HAVE A GREAT DAY !!! :-)

  4. Carina says:

    Delicious! Now I know why we bought all those potatoes yesterday – enough to feed an army, and we are only 2! :) Carina

  5. Your pop’s cabbage looks so good! I have been craving cabbage (yup I know I have issues) but your dish seems like it could be my remedy!
    Yum yum yum!

  6. Yum! The last time I made this I took the leftovers, and made balls, rolled them in flour, egg and panko and deep fried them. In case you had leftovers. :)

    I love this stuff!

  7. Monet says:

    Hi Cassandra! Now doesn’t this look delicious? And I just love that you were able to use the cabbage from your pop’s garden. That is the best!

  8. Natalie says:

    Never made something like this but I must say it looks very delicious!

  9. christine says:

    I have never heard of that kind of cabbage , but will look for it as I want to try your recipe . It looks so yummy.
    thanks for sharing

  10. I am a big fan of cabbage. I love this recipe, sounds so delicious.

  11. Fresh vegetables really do make all the difference don’t they? I hadn’t heard of this dish but it looks great!

  12. Gotta love Wallace and Gromit!
    I don’t see that this is far off the mark,Cass. I went looking for a recipe to make Colcannon myself a few months back and I found that the Irish side of the family has almost as many Colcannon variations as the Italian-side does with spaghetti sauce.(No,I guess that would be impossible!) Anyway,I was sorely disappointed in what came out of my pot with the recipe I chose.
    I love raw cabbage!

  13. Daniela says:

    This looks so yummy!
    A great, hearty dish which leaves nothing to wish for.
    Thanks for sharing.

  14. milkteaxx says:

    nothing wrong with vegetarian and putting twists on dishes! looks yum and healthy!

  15. Genie says:

    fiddle-dee-dee pitatooos.

    I lol-ed at sweaty cabbages…there’s something a little bit feral about it. I’ve never had colcannon, but I’ve had champs. Which uses spring onion instead of cabbage. It’s more of a side dish than colcannon which is more hearty.

  16. Oo yum!! It doesn’t matter if it’s traditional or not, this looks awesome!

  17. I love colcannon, great classic recipe.

  18. CCU says:

    Mmm cabbages are delish, thank you my friend :D

    Glad to be back!
    Choc Chip Uru

  19. Asmita says:

    Hi Cass,
    I have never heard of this dish before but would love to try it. Looks great!

  20. Saskia (1=2) says:

    I’ve never head of colcannon, but it looks exactly like Dutch stamppot, which my mum used to make us. I’m thinking every culture must have their own version of yummy, messy mash creations. Love that you saute the onion and cabbage first – absolutely agree with you – there’s nothing more disgusting than sweaty cabbage.
    PS. Coffee and gozleme sound like the PERFECT morning munchies Cass. I’m typing this before brekkie, and you’ve made me soooo hungry.

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