5 Reviews of Irish Vegetarian Colcannon

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.

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

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!

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.

From: Chef #960426

On Nov 8, 2009

I was concerned that this might be bland, but it turned out very good. I substituted green cabbage for savoy, and swapped out some butter for olive oil, and used beef broth instead of water for cooking the cabbage. It's a tasty comfort food, and I will definitely make again.