Colcannon with butter-braised cabbage
Irish milk-enriched potato mash with cabbage gently braised in butter instead of blanched in water.
Active time20 min
Cooking20 min
Total35 minResting : 5 min
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Ingredients
- 1 small Savoy cabbage
- 1200 g floury potatoes
- 55 g unsalted butter
- 250 ml whole milk
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
Preparation
Peel the potatoes, cut into even pieces and cover with water in a saucepan. Simmer for 15 minutes, until tender, then drain and leave to steam dry for 5 minutes.
1200 g floury potatoes- vegetable peeler
- knife
- chopping board
- saucepan
- colander
Meanwhile, remove the cabbage core and damaged leaves, then finely slice the leaves. Melt 15 g of the 55 g butter in a sauté pan, add the cabbage still wet from washing, cover and cook gently for 12 to 15 minutes, stirring until tender. Watch to prevent burning; add a spoonful of cooking water if needed.
1 small Savoy cabbage55 g unsalted butter- knife
- sauté pan
- lid
Heat the milk while the potatoes steam dry. Mash the potatoes with a potato masher and gradually work in the milk and the remaining 40 g of butter. Fold in the cabbage and add salt and pepper if desired. Serve hot.
250 ml whole milk1 pinch of ground pepper — optional1 pinch of salt — optional- small saucepan
- potato masher
- spatula
- mixing bowl
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration