The Colcannon is a traditional Irish dish mostly consumed during the winter, very easy to make and using “humble” ingredients like potatoes and cabbage.
Potatoes, introduced to Ireland in the 16th century, became a staple food for the Irish people, particularly for the poorer classes.
The combination of potatoes and cabbage was economical, easily available, and nutritious, making the dish popular among Irish families during times of economic hardship, particularly during the 19th-century potato famine.
The term “colcannon” probably derives from the Irish term “cál ceannann” (pronounced “caal kyann-un”), meaning “white cabbage” or “round-headed cabbage.” “Colcannon” might be a mispronunciation of this term.
In some variations, cabbage is replaced with leeks, but the version with cabbage is the most traditional.
A tradition linked to Colcannon for Halloween involved hiding symbolic objects in the dish (such as coins or rings). Whoever found one of these objects in their portion would have good luck or “good fortune” for the following year.
It resembles our mashed potatoes, but enriched with cabbage.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Irish
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 4 medium potatoes
- 10.5 oz cabbage (or kale)
- 1 scallion
- 4 tbsp butter
- 2/3 cup milk (warm)
- to taste salt and pepper
- to taste parsley
Preparation for colcannon:
Peel and cut the potatoes into 4 pieces, cook them in boiling water for 15 minutes, drain and mash them with a fork.
Blanch the shredded cabbage in boiling water for 10 minutes. Dry it.
Melt the butter in a large pan, add the cabbage, add the chopped scallion, and let it cook for about 1 minute.
Add the potatoes.
Gradually add the milk until a creamy consistency is achieved.
Adjust with salt and pepper.
Sprinkle with parsley.
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