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Colcannon - Irish Potatoes and Cabbage

A delicious dish with cabbage, potatoes, and leeks!

I was first introduced to this dish in an Irish themed cooking class at Becky's Mindful Kitchen. Now when everything is ready for the picking, it's on the top of my list for making.



  • 1/2 large green cabbage, sliced

  • 2 pounds potatoes, cubed

  • 2 leeks, sliced

  • 2 tablespoons butter or olive oil

  • 1/2 cup milk or milk alternative

  • salt and pepper to taste

  • cheddar cheese (optional)


  1. Cube potatoes (no need to peel). Boil until tender, about 15 minutes.

  2. Drain potatoes. Mash with the milk.

  3. In a large pan, sauté leeks in the butter or olive oil until soft and tender.

  4. Add the shredded cabbage to the leeks and cook until tender.

  5. Add cabbage and leek mixture to the mashed potatoes and mix well. Add salt and pepper to taste.

  6. Place in a large baking dish to serve.

  7. Optionally, top with cheddar cheese and bake at 400 degrees F until cheese is toasty.


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