Traditional Irish Colcannon Recipe


Traditional Irish Colcannon Recipe

Traditional Irish Colcannon Recipe – Traditional Irish Comfort Food At Its Best

I love making this traditional Irish colcannon recipe for dinner for my family.  Made using potatoes, green cabbage, butter and milk this is a great meal in itself, this is traditional Irish food at its best.

Irish Colcannon is best served on a cold Winter’s night, this Irish Colcannon recipe is comfort food at its best and will warm your soul while tasting every bit as good as you think.

History of Colcannon

Colcannon comes from the Irish word cál ceannann which mean “white-headed cabbage” and was traditional served on Halloween in Ireland.  Charms would often be hidden inside the potato and when found would signify your future, or so they say.  A plain gold ring would signify you were to wed within a year,  a sixpence or coin denotes wealth, a thimble a spinster and a button would mean you would be a bachelor.

This traditional Irish Colconannon Recipe is great on its own but also goes really well served with roast lamb or beef.  It is a heart warming meal that all the family will love and enjoy time and time again.

Served with some melted butter in a hollow in the middle of the mash this was an extremely tasty and warming meal loved by many families throughout Ireland.  Why not try out my Irish Colcannon recipe and enjoy a taste of traditional Irish food for yourself.

If you liked this why not try this delicious Irish Champ Recipe

5 from 4 votes
tradititional irish colcannon recipe
Traditional Irish Colcannon Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Traditional Irish Colcannon Recipe made using potatoes, green cabbage, butter and milk.  This is a great tasting Irish comfort food.

Course: Side Dish
Cuisine: Irish
Keyword: how to make colcannon, potatoes and cabbage, traditional irish colcannon recipe
Servings: 4 People
Calories: 234 kcal
Author: J.J. Sheridan
Ingredients
  • 2 kg Floury Potatoes, peeled and cut into chunks
  • 1 Head of Green Cabbage, sliced thinly
  • 250 ml Whole Milk
  • 125 g Salted Butter
  • Salt and Pepper
Instructions
  1. Boil or steam the potatoes for 20 to 25 minutes until fully cooked.

  2. In a pot bring water to a boil and add some salt. Once boiled add the thinly sliced cabbage and simmer for 4 to 5 minutes until wilted and soft.

  3. Drain the cabbage well squeezing to remove as much water as possible. Return to the pot and add a third of the butter mix to coat.  Put a lid on the pot to keep the cabbage warm.

  4. Once the potatoes are cooked strain off the water and return to the pot and heat to remove as much moisture from the potatoes as possible.

  5. Warm the milk slightly then add to the potato and mix to combine. Season to taste with salt and pepper.

  6. Add in the cabbage to the mash and mix well. Test again for seasoning.

  7. Serve heaped on a plate with a hollow in the middle.  Melt the remaining butter and pour into the hollow of each portion of colcannon.

J.J. Sheridan

From a very young age most of my memories revolve around food. From my Nanny Sheridan baking apple tarts on the weekend while Nanny Hackett cooked buns to my Grandfather Jackie cooking the Sunday dinner. Food has always been apart of my life in one form or another. During my Naval Service I spent much of my spare time in the galley chatting to Chefs about what they were cooking. I was in awe at the skill these Chefs had under the conditions of working at sea and how they always delivered great meals. Later on in life with the economic crisis in Ireland I was able to dedicate myself to re-educating myself to train to become a Chef. What was meant to be a couple of years spent on doing a course to become a Chef became five years where I moved up to degree and honours degree in my field of interest. This education along with my passion for Irish produce and Irish food suppliers developed a keen interest in sharing my knowledge with friends and family.

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