Prep 1 hr 15 mins
Cook 50 mins
Colcannon is a traditional Irish Halloween dish and very popular on St. Patrick’s Day. In Irish it’s known as cál ceannann, which means white-headed cabbage. Adapted recipe contributed by Tom Hinchey, of the Irish American Club of Tulsa.
- 3 potatoes, peeled and quartered
- 1⁄2 teaspoon salt
- 6 tablespoons butter, cut into chunks
- 1⁄2 cup sour cream
- 1 egg
- 1 tablespoon milk, as needed
- 1 tablespoon butter, as needed
- 3 cups shredded cabbage
- 1 leek, whites and greens included
- 1 small onion, chopped
- 2 chicken bouillon cubes
- 1⁄2 cup shredded cheddar cheese
- salt and pepper, as needed
- Place the potatoes into a large pot and cover with salted water. Bring to a 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 butter, sour cream, egg and milk.
- Preheat oven to 350 degrees. Grease a 2-quart casserole.
- Heat 1 tablespoon butter in a skillet over medium heat. Add cabbage, leeks and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Add more butter if needed. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir cabbage mixture to potato mixture until thoroughly combined, and spoon into the prepared casserole.
- Bake in the preheated oven for 40 minutes. Top with cheddar cheese, and return to oven until the cheese melts; about 10 minutes.