Entree: Ireland – Cork & Munster – Cál ceannann (Cabbage and mashed potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into large chunks
- 8 pork sausages, approx. 3.5 oz (100 g) each
- 4 tbsp (56 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk
- 8 oz (225 g) Savoy cabbage or green cabbage, finely shredded
- 4 green onions (scallions), thinly sliced, about 2 oz (60 g)
- 1/4 cup (15 g) chopped fresh parsley (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) vegetable oil (for frying sausages)

Instructions

1. Step 1: Place the potatoes in a large pot, cover with cold salted water, bring to a boil and cook until tender when pierced, about 15–20 minutes. Drain well.
2. Step 2: While potatoes cook, heat the oil in a skillet over medium heat and cook the sausages until browned and cooked through, turning occasionally, about 12–15 minutes. Keep warm.
3. Step 3: In another pan, melt 2 tbsp (28 g) butter over medium heat. Add the shredded cabbage and sliced green onions, season lightly with salt and pepper, and sauté until the cabbage is wilted and just tender, about 6–8 minutes. Stir in chopped parsley if using and remove from heat.
4. Step 4: Mash the drained potatoes with the remaining 2 tbsp (28 g) butter and the milk until smooth but still a bit rustic. Season with salt and pepper to taste.
5. Step 5: Fold the sautéed cabbage and green onions into the mashed potatoes until evenly combined to make colcannon. Adjust seasoning.
6. Step 6: Serve generous portions of colcannon with sausages whole or sliced on top. Spoon any pan juices from the sausages over the dish for extra flavor.