Colcannon Recipe – Eats Now

Name: Colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 russet potatoes, peeled and cubed; Salt; 3 cups thinly sliced green cabbage; 2 tablespoons olive oil; 1 tablespoon fresh thyme, chopped; 1 cup Organic Chicken Broth, recipe follows; Ground pepper; 1 organic chicken carcass/leftover chicken bits, skin removed; Carrots, roughly chopped; Celery, roughly chopped; Leeks, washed and chopped; Onion, chopped; 10 peppercorns; 3 large bay leaves; Any leftover fresh herbs such as thyme, rosemary, oregano, parsley

Servings: persons

4 russet potatoes, peeled and cubed
Salt
3 cups thinly sliced green cabbage
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 cup Organic Chicken Broth, recipe follows
Ground pepper
1 organic chicken carcass/leftover chicken bits, skin removed
Carrots, roughly chopped
Celery, roughly chopped
Leeks, washed and chopped
Onion, chopped
10 peppercorns
3 large bay leaves
Any leftover fresh herbs such as thyme, rosemary, oregano, parsley

1
Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender.
2
Drain in a colander.
3
Saute the sliced cabbage in the olive oil on medium heat with the thyme.
4
Cover and cook until soft, stirring occasionally.
5
In a small saucepan, warm the broth.
6
Return the cooked potatoes to the pot they were boiled in and mash.
7
When the cabbage is cooked, fold into the potatoes.
8
Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy.
9
Add salt and pepper to taste.
10
Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible.
11
Stir.
12
Bring to a boil, and then reduce to a simmer.
13
Cook uncovered for a couple of hours to extract the vegetable flavors.
14
Strain over another soup pot or large bowl, separating the scraps from the broth.
15
Divide among containers and freeze.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: 4 russet potatoes, peeled and cubed, Salt, 3 cups thinly sliced green cabbage, 2 tablespoons olive oil, and more.

Yes, 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.

Colcannon

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