Cardamon Infused Colcannon Recipe

Name: Cardamon Infused Colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thick bacon, chopped 1 inch; 1 Yellow Onion, Sliced Thin; 3 Cloves of Garlic, Chopped Medium; 2 pounds Russet Potatoes, Chopped 1 inch; 1 pound Napa Cabbage; 1/2 pound Red Cabbage; 1 tablespoon Fresh Lemon Juice; Kosher Salt to Taste; Fresh Cracked Pepper, to Taste; 1 tablespoon Ground Cardamon; 2 tablespoons Extra Virgin Olive Oil, divided; 1/2 cup Organic, Low-Sodium Chicken Broth; 1 tablespoon Honey

Servings: persons

1 pound thick bacon, chopped 1 inch
1 Yellow Onion, Sliced Thin
3 Cloves of Garlic, Chopped Medium
2 pounds Russet Potatoes, Chopped 1 inch
1 pound Napa Cabbage
1/2 pound Red Cabbage
1 tablespoon Fresh Lemon Juice
Kosher Salt to Taste
Fresh Cracked Pepper, to Taste
1 tablespoon Ground Cardamon
2 tablespoons Extra Virgin Olive Oil, divided
1/2 cup Organic, Low-Sodium Chicken Broth
1 tablespoon Honey

1
Preheat Oven to 400 degrees.
2
Rub cubed Russet Potaoes on baking sheet with 1 Tablespoon of olive oil and place on rimmed baking sheet. Cook for 40 minutes or until brown and crisp, tossing twice during cooking time.
3
Place sliced bacon and onions in large skillet and brown with one tablespoon of extra virgin olive oil on medium heat, stirring often. Try to get the carmelization going - about 8 to 10 minutes. Add garlic, pinch of Kosher salt and cracked pepper and stir.
4
Add Chicken Stock and increase stove heat to Medium-High.
5
Add half of Cabbages and stir with tongs about 2-3 minutes. When it cooks down add the rest of cabbage.
6
Add honey and stir for another 2 minutes.
7
Finally add caradamon and cook another 2 minutes on medium heat.
8
Serve immediately or keep warm in a 200 degree oven until serving.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound thick bacon, chopped 1 inch, 1 Yellow Onion, Sliced Thin, 3 Cloves of Garlic, Chopped Medium, 2 pounds Russet Potatoes, Chopped 1 inch, and more.

Yes, Cardamon Infused Colcannon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cardamon Infused Colcannon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions