Why do they call it Colcannon?

The word colcannon is derived from the Gaelic term cal ceannann, which means "white-headed cabbage" — the vegetable most commonly mixed with potatoes in this dish. It's often served alongside Irish meats, and is made by combining potatoes and greens (usually cabbage, but kale and other leafy greens are sometimes used).

What is Colcannon soup Wikipedia?

Colcannon is an Irish dish made of cabbage or kale and mashed potatoes . Milk, butter, salt and pepper are usually added. It is usually eaten around Halloween.

What's the difference between colcannon and champ?

What is the difference between Colcannon and Champ? Both Irish dishes, Champ is mashed potatoes with chopped spring onions (scallions) and milk. Colcannon is Champ with the addition of cabbage and sometimes some herbs .

Why do Irish eat colcannon?

The ingredients joined ancient and modern Ireland; the ancestral diet in the country was heavy on kale and cabbage, and colcannon combined them with the more modern potato to create something hearty and filling that would keep the workingman satiated for a decent stretch of time .

Who invented colcannon?

The name comes from the Gaelic phrase “cal ceannan,” which means “white-headed cabbage”. One of the earliest written references to colcannon comes from the diary of William Bulkeley , who wrote on October 31, 1735 while on a visit to Dublin: “Dined at Coz. Wm.

What are the 3 vegetables in Mirepoix?

The culinary term refers to the combination of diced onion, carrots, and celery , gently cooked in fat. Mirepoix is a foundation for many classic dishes, including sauces, soups, braised meat dishes, and other recipes.

Why is it called 3 sisters soup?

This delicious soup is prepared with corn, squash, and beans. In some Indigenous communities, these crops are called the “Three Sisters” because they help each other grow when planted side by side .

Where did colcannon originate from?

The word colcannon is derived from the Irish word for white-headed cabbage, cál ceannann . Ultimately, many words associated with the brassica family of vegetables (cabbages, kale, mustard greens, etc.) come from the latin word for cabbage, caulis.

What is an interesting fact about colcannon?

Colcannon is a hearty dish that has been eaten on Halloween night for years. Traditionally, a ring was hidden in the dish, and whoever was to find it would be likely to marry in the upcoming year ! Colcannon was even paired with a little poem: Did you ever eat Colcannon, made from lovely pickled cream?

Why do American Irish eat corned beef and cabbage?

The Irish immigrants also realized that cabbage was a more readily available vegetable in America than in Ireland, where it was traditionally a fall and winter vegetable. So they combined the corned beef with cabbage to create a hearty, filling meal that was reminiscent of their homeland .

What is the difference between colcannon and bubble and squeak?

Colcannon is mashed potatoes and chopped cabbage and usually chopped ham or bacon. Bubble and squeak is mashed leftover potatoes and chopped cabbage mixed up and fried as single round cake, and then sliced and served usually at breakfast.

Colcannon Recipe with Cabbage and Leeks

My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butter for an indulgent addition to your St. Patrick’s Day feast!

This time a few years ago, I’d never tasted colcannon. I hadheard about the classic Irish potato dish so many times, and somehow, St. Patrick’s Day came and went every yearwithout any colcannon on my table.

When I finally got around to making it, each buttery spoonful on my plate carried the weight of mixed emotions. (That sounds dramatic, but it’s true.) On one hand, the potatoes were incredible: rustic, hearty, and somehow still fluffy. They were unlike any potato dish I’d eaten.

At the same time, as someone who’s weak in the face of good mashed potatoes, I was thoroughly annoyed with myself for not having made them sooner. To think of all of the St. Patrick’s Day dinners I could’ve zhooshed up with a bowl of colcannon!

I’ve made colcannonseveral times since, testinga couple of different flavor variations. This recipe, with sautéed Savoy cabbage and leeks, has become our favorite. It’s amazing alongside my Beer Braised Corned Beef or Instant Pot Corned Beef,lamb, or even roasted chicken.

Bottom line: whether or not it’s St. Patrick’s Day, if it’s a dinner that deserves a comforting, grab-a-spoon-and-dig-in potato side, colcannon is a recipe to consider!

Exactly What is Colcannon?

Colcannon is Irish for “white-speckled cabbage.” Recipes vary by region and cook, but most combine the potatoes with kale, and/or cabbage.

As I’ve sharedmany times before, I’m something of a leek fiend, so exploring a leek colcannon version was high on my list. In the end, the combination of sweet leeks with the tender cabbage and ultra-creamy potatoes won my heart.

Many traditionalcolcannon recipes call for boiling the vegetables with the potatoes until tender, whilevariationsutilize a sautéing or pan-roasting method. After having tried both, I preferto sautéthe vegetables. Thecaramelization that both the cabbage and leeks develop bring a great depth of flavorto the otherwise blank canvas of the mashed potatoes.

What Kind of Potatoes Are Best For Colcannon?

Traditionally, colcannon is made with either russet or red-skinned potatoes. I like using russet for their higher starch content and lower moisture. In this particular recipe, I find that they produce the fluffiest base for the caramelized vegetables.

Don’t Forget the Irish Butter!

If there’s oneelement of colcannon that’s consistent across recipes (aside from potatoes, of course), it’s butter, and plenty of it.

I incorporate butterboth into the potatoes themselves with the sautéed vegetables, anddrizzle it over the dishbefore serving. As each scoop of colcannon is served, the spoon dips through a well of pooled butter in the center of the bowl.

If you’re able to source it, useIrish butter for an extra boost offlavor, as I did here.It’s a bit softer than other butters on the market with an ultra-fresh, creamy taste, and a beautiful golden color. Many grocery stores are now stockingit regularly in their dairy sections.

Are you hungry yet? Grab a spoon. Thesegorgeous potatoes arewaiting for you.

📖 Recipe

Creamy Leek and Cabbage Colcannon

My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butterand dig in for an easy addition to your St. Patrick's Day feast!

Ingredients

▢ 2 pounds russet potatoes , cleaned, peeled, and cut into 1-inch wedges
▢ 2 leeks (white and light green parts only), cleaned thoroughly and sliced into ¼-inch rounds
▢ 3 cups finely-shredded savoy cabbage (about ¼ of a head), packed
▢ 1 large garlic clove , minced
▢ 6 tablespoons unsalted butter , divided
▢ 1 cup half and half *
▢ kosher salt and freshly ground black pepper
▢ snipped chives (for garnish)

Instructions

Boil potatoes in a large pot of water with a pinch of salt until tender, about 15 minutes. When cooked, a paring knife can be inserted into the centers and removed without resistance. Drain potatoes well and return to the hot pot. Let stand a few minutes to allow any remaining moisture to evaporate.
While potatoes are boiling, melt 4 tablespoons butter in a large skillet until foaming subsides. Add cabbage, 1 teaspoon kosher salt, and ½ teaspoon freshly-ground black pepper. Cook over medium-high heat, stirring frequently, until cabbage is just starting to brown, 5-8 minutes.
Add leeks and an additional ½ teaspoon of salt. Continue cooking, stirring often, until vegetables are tender, 5-8 minutes more. Add garlic, and cook for an additional minute. Stir in half and half, bring to a simmer, and remove from heat.
Stir vegetables and half and half into the cooked potatoes. Use a potato masher to fully combine and mash to desired consistency. Potatoes will thicken a bit as they stand. Season to taste with salt and pepper.
To serve, mound potatoes into a serving bowl, and use a spoon to create a shallow well in the center. Melt the remaining 2 tablespoons of butter and drizzle it over the potatoes, allowing it to pool into the well. Scoop potatoes, catching some of the melted butter with each serving. Garnish with snipped chives.

Notes

*Keep in mind that the potatoes may look loose when the half and half is first added, but will naturally thicken as you mash the mixture, and within about 5 minutes of standing. If you prefer your mashed potatoes stiffer, reduce liquid to ¾ cup.

I love using Irish butter in these rich potatoes. I generally use unsalted in the potatoes themselves so I can better control the saltiness of the dish. I’ll often use salted butter in the melted drizzle on top for an extra-luscious finish.

Nutrition Estimate

About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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Colcannon Recipe with Cabbage and Leeks - Striped Spatula (2024)