Eglantine Cal Ceannan (Colcannon) – a delicious recipe with potato, cabbage, shallots, butter, caraway seed, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Halve and boil the new potatoes until they are soft the time needed will depend on the size of your potatoes- cutting them in thirds rather than halving them shortens the cooking time (they can also be roasted for a nicer texture or microwaved if time is short- but boiling brings the recipe closer to the original in which you'd mash the potatoes).
2
Shred the cabbage.
3
Remove potatoes from the boiling water, and boil the cabbage until it is cooked to taste (3-5 min) While you are boiling the cabbage, lightly fry the shallots in 1 tbsp of the butter if desired in a pot deep enough for the potatoes and cabbage.
4
Add the remaining butter, the potatoes, the cabbage and saute briefly while mixing in the caraway seed and the nutmeg.
5
Garnish with a little sprinkle of nutmeg and serve.
288
kcal
Calories
9
g
Fat
47
g
Carbs
6
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 6 ingredients. The key ingredients include: 1 kg new potato (small), 1 small cabbage, 2 shallots (optional) or 2 cooking onions (optional), 3 tablespoons butter, and more.
Yes, Eglantine Cal Ceannan (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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