Comfort food at its best. Colcannon is a traditional Irish recipe combining sweet white cabbage, fried onions and creamy mash potato. Eat it on its own or as a side with Sausages.
Nout to eat
For those of you who aren’t fluent in the terminologies of a Northern UK commoner, ‘Nout’ means ‘Nothing’.
The other day, I wasn’t too sure what I wanted for my tea. The cupboards and fridge were looking a little bare. I did notice though, half a bag of potatoes and half a white cabbage left from a Sunday roast. So I thought I’d knock up mash and cabbage. A bit like a bubble and squeak but not quite. Anyway, I ended up improvising and made something quite delicious. After I had made it, I googled “Cabbage and potatoes recipes”. It turns out, what I had made was actually a traditional Irish recipe. I had never heard of it before, but I wish I had. I’ll definitely be making it again…
Irish Colcannon is basically, cabbage and mash potato mixed together. In the 1600’s Potatoes, Leeks and Cabbage were considered the food of the common man. It was bound to happen at some point, some genius added all three together to make Colcannon. Colcannon comes from the Gaelic term “cal ceannann” which means white-headed cabbage.
This version of the recipe differs slightly, in that I added onions instead of leeks because I had nout in the fridge. So here goes:
- 5 Large Potatoes diced
- 2 Rashers of bacon Diced to approx. 1cm
- ½ White cabbage Chopped to approx. 1cm
- ½ White Onion thinly sliced
- 1 tbsp vegetable oil
- 10 g Butter
- 3 tbsp Single Cream
- 1 pinch Salt & Pepper to season
- Put the potatoes into boiling, salted water and boil until tender.
- Meanwhile, add the oil to a large pan and crisp the bacon.
- Once the bacon is crisp soften the onions and cabbage and lightly season.
- Mash the potato with the Cream and Butter
- Fold in the cabbage, bacon and onions
- Spoon into a side dish and serve
It’s a really simple, straightforward recipe. It only took about 20 minutes to make. You could eat it on its own, add it to the top of a shepherds pie, add it to your Sunday roast or add it as an accompaniment to Irish sausages and gravy.
Alternatively, you could do what Mrs F. did and add cheese on top and grill for a minute or 2. That was just as nice too!
Have you had Colcannon before? Have I totally ruined a traditional recipe? or have I just adapted it?