- Root vegetables
My family love this colcannon recipe, which is just a little extra-special with a few tasty embellishments. Leeks and cabbage are both used for a wonderful, wintery flavour and the Cheddar on top makes for comfort food at its best.
92 people made this
- 3 potatoes, peeled and quartered
- 1 pinch salt
- 6 tablespoons butter, cut into small chunks
- 120ml soured cream
- 1 egg
- 1 tablespoon milk, or as needed
- 1 teaspoon butter, or as needed
- 200g shredded cabbage
- 2 leeks, chopped
- 1 small onion, chopped
- 2 chicken stock cubes
- 60g grated Cheddar cheese
MethodPrep:20min ›Cook:1hr10min ›Ready in:1hr30min
- Place the potatoes into a large pot and cover with salted water. Bring to the boil, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt and mash with 6 tablespoons of butter, soured cream, egg and milk.
- Preheat oven to 180 C / Gas 4. Grease a 2-litre casserole dish.
- Heat 1 teaspoon butter in a frying pan over medium heat; cook and stir the cabbage, leeks and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crumble 2 stock cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared dish.
- Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.
Reviews & ratingsAverage global rating:(105)
Reviews in English (87)
tried this recipe last night with some soda bread I made, it was delicious! I added some left over chicken to mine, would definately make this again, thankyou!-17 Apr 2012
I am in love with this recipe. I think next time, I will buy a bag of coleslaw mix and put it in instead of grating the cabbage by hand. I don't like onion very much, so I used dehydrated. This was WONDERFUL. Thank you so much for posting!-25 Mar 2012
Perhaps you meant 3 pounds versus 3 potatoes? This was delicious...I added 10 oz of chopped ham to make it a one course meal. Would make again...-15 Mar 2010