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Red Potato and Cabbage (Colcannon)

Hearty, delicious, and sure to please any crowd. This recipe is filling enough to stand alone or makes a great side dish.

a bowl of red potatoes and cabbage

Makes: 11 servings

Ingredients

  • 1 pound red potatoes
  • 1 tablespoon butter
  • ½ cup chopped onion
  • 6 cups green cabbage, thinly sliced (about ½ head)
  • 1 cup milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Directions

  1. Scrub potatoes, but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15-20 minutes.
  2. While potatoes cook, heat butter in a large skillet over medium high heat. Add onion and cook until it becomes clear about 3-5 minutes.
  3. Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4-6 minutes.
  4. Reduce heat to low. Add milk, salt, and pepper. Cover and cook until cabbage is tender, about 6-8 minutes.
  5. Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.

Recipe from: Food Hero, Oregon State University Cooperative Extension Service, adapted by the USDA Food and Nutrition Administration.