Colcannon is something I just had to try this year. In Ireland, this dish is traditionally served on Halloween. Until quite recently this was a fast day and no meat was eaten. The name of the dish is derived from the Gaelic “cal ceann fhionn”, which translates to “White-Headed Cabbage.”

This is a dish that I’ve meant to try for a very long time, but seem to have managed to avoid for one reason or another. I’m sorry now that it took me so long to get around to it, as this is an intensely flavored yet supremely subtle combination that elevates both the humble potato and cabbage to levels I didn’t think either was capable of. It went perfectly with the corned beef and potatoes we traditionally have on St. Paddy’s Day and played extremely well with a good pint of stout. It is also completely vegetarian, which is a switch from my normal offerings, though that is something I’m trying to remedy.

Colcannon is made with either kale or green cabbage. I used the cabbage on this round simply because it is obscenely inexpensive at this time of year at most stores in the U.S., whereas kale is not inexpensive at all right now in my location. It really doesn’t matter the cost any longer, though. This is something I’ll be making throughout the year from now on.

This recipe was made verbatim from My Irish Cook Book, by Monica Sheridan, printed in 1966. A reprinted and updated edition is available under the title The Art of Irish Cooking. I highly recommend this book to anyone who would like to experience Irish fare at it’s best, which is to say, home-cooked and full of the love of the food itself.

Yield: 6-8 servings

My Recipe for Colcannon, Irish Comfort Food at its Very Best

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Colcannon - Traditional Irish mashed potatoes with kale or cabbage and green onions. Simple, Sinful. To die for.

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Ingredients

• 8 potatoes
• 2/3 cup milk
• 6 scallions
• 1.5 cups boiled green cabbage or curly kale
• 2 tbs butter
• 1 tbs chopped parsley
• Pepper and Salt to taste

Instructions

1. Peel the potatoes and steep in cold water for 1 hour. Cover the potatoes with cold salted water and boil until tender. Drain well and dry off by laying a folded cloth on top and returning the pot to a gentle heat for a few minutes. Now mash the potatoes.
2. Add the boiling milk and scalded, chopped scallions and beat until fluffy. Toss the cooked cabbage, finely chopped, gently in the melted butter. Add the potatoes, together with the parsley, and fold well. Season generously with pepper and taste for salt.

Notes

TIP! To mellow the scent of boiling cabbage, which can be a bit potent for most people, simply peel a small onion and add it to the boiling water with the cabbage. The onion sweetens the odor of the wilting greens and renders it far less offensive.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 132mgCarbohydrates: 41gFiber: 5gSugar: 3gProtein: 6g

The next time I make this dish I think I’ll wilt the cabbage by sauteing in butter rather than by boiling. I think it will make for a deeper and more intense flavor. It may not be traditional, but I think it will still be good!

Links to other recipes like this one:

• Colcannon: An Irish potato and kale recipe, from Albion Cooks
• C is for Colcannon, from The Great Big Vegetable Challenge
• Irish Colcannon, or what on earth is kale? from thepassionatecook
• Corned Beef and Potatoes, From US!