• Potatoes 2 medium size
  • Salt 1/4 tsp, for boiling potatoes • 1 kcal
  • Butter 1 tbsp, to cook vegetables • 717 kcal
  • Leek 1/2, thinly sliced
  • Garlic 2 cloves, sliced
  • Cabbage 1 cup, shredded
  • Full fat milk 3/4 cup
  • Heavy Cream 1/4 cup
  • Salt 1/4 tsp • 1 kcal
  • Butter 1 tbsp, to top over colcannon • 717 kcal
  • Spring onion greens 1 tsp, thinly sliced to top over colcannon
Calories refers to 100 gr of product

Colcannon is a smooth and creamy preparation with such an amazing taste and feel that it just melts in your mouth with spoonful! This delicacy is not only a healthy substitute to fat laden mayonnaise and cheese dips but also compliments many popular meat dishes and breads.

The best part about this creamy cabbage preparation is the non-pungent cabbage flavors and smooth texture. I enjoy my colcannon most over a crisp toast of bread or as a dip with my “vegetable fingers”!!

Boil the potatoes in ample water and with ¼ teaspoon salt until the potatoes are fully cooked at the center. Peel the potatoes and then finely mash it to get a smooth textured grains of the potatoes. In a pan, heat 1 tablespoon of butter until it just melts. Stir in the sliced leek and cook it while stirring frequently until it turns a little soft in texture. Add the sliced garlic cloves and stir for about 30 seconds.

Stir in half of the shredded cabbage and cook the vegetables until the cabbage wilts while stirring everything constantly. Pour the milk and cream in to the vegetable mixture and let it boil for a minute. Now, lower the flame and cook on simmer for about 2 minutes while giving everything a nice stir intermittently. Add the mashed potatoes and remaining cabbage to it. Season the vegetable mixture with salt and black pepper powder. Give everything a nice stir and cook for a minute or two until the mixture cooks well. Transfer the colcannon in to a serving bowl and top it with a dollop of butter. Garnish with spring onion greens and enjoy!


Make sure the potatoes are nicely boiled, else you will not get a smooth textured preparation. I prefer to roughly grate the potatoes and then mash with a fork to get nice smooth textured potatoes. You may insert the pointed end of the knife in to the boiled potatoes to check if the potatoes are fully cooked or not. If you do not prefer to bite in to the slices of garlic, grate the garlic cloves to get the same flavor by altering the texture.