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Nutrition Facts
Serving Size 1 (371g) Recipe makes 6 servings
Calories 198
Calories from Fat 27		(13%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 54mg		2%
Potassium 884mg		25%
Total Carbohydrate 40.4g		13%
	Dietary Fiber 5.3g	21%
	Sugars 4.0g
Protein 5.2g		10%
detailed view... how is this calculated?

Irish Vegetarian Colcannon

Recipe #20754 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Bergy
Feb 26, 2002

There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs yukon gold potatoes, peeled and quartered
1 tablespoon butter or margarine
1 teaspoon butter or margarine
2 onions
2 cloves garlic, mashed (not really Irish) (optional)
4 cups washed, shredded savoy cabbage
2 1/2 cups water
3-4 cups green kale, washed,stalks removed and shredded
salt & pepper

Directions

1
Boil the potatoes until tender (20-30 minutes).
2
Remove potatoes from water and save 1 cup of the liquid.
3
Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
4
While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
5
Add savoy cabbage and 1/2 cup water.
6
Cover and cook until the cabbage is tender.
7
Heat oven to 350F degrees.
8
In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
9
Mix everything together, Season well.
10
Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.

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Featured Reviews for This Recipe

From: Lalaloula

On Oct 20, 2009

Wow, simply wow! This was so easy to put together and the results were stunning! So creamy, flavourful and satisfying! YUM! I left out the kale as I couldnt find any, but doubled the cabbage instead. I think it worked out very nicely. The garlic added a really nice taste to this. I will surely make your colcannon version often again as I luv how healthy yet super tasty it is! THANKS SO VERY MUCH for sharing this gem of a recipe with us, Bergy! Made and reviewed while virtually visiting the British Isles in Octobre 09.

1 person found this review helpful

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From: calouste

On Nov 12, 2007

This was tasty and easy. I left out the garlic for my first try, but I'm going to put it in next time and I think it will be very yummy. Thanks!

1 person found this review helpful

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From: bekbek

On Feb 5, 2006

Yum...this stuff is great, although I hesitate to call it colcannon because I've destroyed any trace of authenticity I omitted the cabbage and used about 6 cups total of cooked kale, I sauteed the onions and garlic (6 cloves) in olive oil, and I used regular russet potatoes. I also baked it at 375 for about 45 minutes so that the top got crusty. (I topped it with margarine — great idea Bergy!) I decided to try this because I had some leftover cooked kale, and I'll definitely be making it again.

3 people found this review helpful

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From: Anu

On Sep 2, 2002

Great recipe Bergy! I halved this recipe and I may have committed sacrilege by using more cabbage instead of the kale, which we don't get here. I did use the optional garlic as well. I may have used too much of the potato water because it was a bit more gooey than I would've liked. The flavours of cabbage and potato go wonderfully well together, and when had warm, this is downright yum! Thanks

3 people found this review helpful

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