Colcannon – a delicious recipe with potatoes, Salt, cabbage, butter, onions, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel the potatoes and chop into small, even-sized chunks. Place in a pan, cover with boiling water then crumble in the Knorr Reduced Salt Vegetable Stock Cube.
2
Bring to the boil and cook until the potatoes are tender, around 5-10 minutes. Drain thoroughly, return to the pan, cover then set aside.
3
Meanwhile, finely shred the Savoy cabbage, discarding the tough outer leaves and inner core.
4
Bring a pan of water to the boil, add in the shredded cabbage, bring back to the boil and cook for 1-2 minutes until the cabbage is tender; drain thoroughly.
5
Melt the butter in a small saucepan. Add in the spring onion and fry gently for 1 minute. Add in the milk and heat through gently.
6
Pour the hot spring onion milk into the potato and mash together well. Mix in the blanched cabbage, season with freshly ground pepper and serve at once.
217
kcal
Calories
4
g
Fat
40
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 9/16 pounds potatoes I like King Edwards, 1/8 Knorr Reduced Salt Vegetable Stock Cube, 1/2 savoy cabbage, 1 tablespoon salted butter, and more.
Yes, Colcannon falls under the General 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.
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