Potato and Cabbage Colcannon with Olive Oil
15min
30min
3
285
Chef's Note
Traditional colcannon uses butter and milk, but this dairy-free version relies on good quality olive oil for richness and vegetable broth for moisture. For extra flavor, try using different herbs like rosemary or sage, or add caramelized onions instead of leeks. The key is to not overcook the cabbage—it should retain some texture to contrast with the creamy potatoes.
Tags
Ingredients
1.5 pounds russet potatoes
1/2 head green cabbage
2 medium leeks
3 cloves garlic
1/4 cup extra virgin olive oil
1/2 cup vegetable broth
1 tablespoon fresh thyme
2 tablespoons fresh chives
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon zest
Instructions
- 1
Peel 1.5 pounds of russet potatoes and cut them into 1-inch chunks. Place in a large pot and cover with cold water. Add 1/2 teaspoon of salt.
- 2
Bring the potatoes to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- 3
While the potatoes cook, core and thinly slice 1/2 head of green cabbage.
- 4
Clean and slice 2 medium leeks (white and light green parts only), and mince 3 cloves of garlic.
- 5
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the leeks and cook for 3-4 minutes until softened.
- 6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- 7
Add the sliced cabbage to the skillet along with 1/2 cup of vegetable broth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 8
Cover and cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still has some texture.
- 9
Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or fork until mostly smooth but still with some texture.
- 10
Fold the cabbage mixture into the mashed potatoes. Add the remaining 2 tablespoons of olive oil, 1 tablespoon of fresh thyme, and 1/4 teaspoon of black pepper.
- 11
Stir in 1 teaspoon of lemon zest for brightness. Taste and adjust seasoning if needed.
- 12
Transfer to a serving dish, drizzle with the remaining olive oil, and sprinkle with 2 tablespoons of chopped fresh chives before serving.
Nutrition Information (per serving)
285
5g
38g
14g
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