This dish is made with wonderfully creamy mashed potatoes and cabbage boiled in milk and is traditionally served in Ireland on Halloween. The name is derived from the Gaelic ‘Cál Ceannann’, which means white cabbage.

Makes 1250g.


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white cabbage







As needed:


salt and pepper

Preparation method

  • Wash the potatoes and cook them in the peel in water seasoned with salt.
  • Remove the outer leaves of the cabbage.
  • Cut the cabbage in quarters and remove the core.
  • Cut the quarters crosswise in thin ribbons.
  • Cook the cabbage ribbons in the milk until done.
  • Drain the cabbage, collecting the milk.
  • Bring the milk to the boil and melt the butter in the hot milk.
  • Peel the potatoes while warm.
  • Mash the potatoes.
  • Mix the hot milk and melted butter in to create a fluffy purée.
  • Mix the cabbage with the purée.
  • Season to taste with salt and pepper.

Serving suggestions

  • Serve the colcannon as a traditional meal with crispy bacon, and melted butter.
  • Variation tip: replace the white cabbage with kale and maybe add some leeks.
  • Variation tip: shape the colcannon into round cakes and fry on each side until golden brown.

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