This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college. I like to put some brown gravy in mine, too, for more flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cabbage and broccoli in a saucepan, and fill with just enough water to cover the vegetables. Cover, and bring the water to a boil over high heat. Reduce the heat to medium, and simmer until vegetables are tender, about 5 minutes; drain.

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  • Stir in the prepared mashed potatoes, butter, garlic salt, and black pepper.

Nutrition Facts

303.7 calories; 4.8 g protein; 29.5 g carbohydrates; 33.7 mg cholesterol; 448.7 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2011
This is a very good recipe although I did change the instant masted potatoes to "real" red skinned mashed potatoes. I've made colcannon using carrots and cabbage but REALLY liked the taste of the broccoli and cabbage in this one. I served this with "Feta-Stuffed Hamburgers" from this site. Thanks WM Chef for sharing your version of Colcannon Read More
(7)

Most helpful critical review

Rating: 3 stars
10/16/2009
I'm a Yank living in Ireland and was taught to make Colcannon by my Irish mother-in-law. The recipe would be even cheaper if you used real potatoes and mashed them yourself. Also the type of cabbage used can make it taste differently. We often used "green" cabbage (spring cabbage) or Savoy cabbage. Also, if you saute the cabbage in a bit of butter in a pan, it tastes less strong. I would also recommend putting butter and warm milk in the mashed potatoe. Read More
(82)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/27/2011
This is a very good recipe although I did change the instant masted potatoes to "real" red skinned mashed potatoes. I've made colcannon using carrots and cabbage but REALLY liked the taste of the broccoli and cabbage in this one. I served this with "Feta-Stuffed Hamburgers" from this site. Thanks WM Chef for sharing your version of Colcannon Read More
(7)
Rating: 3 stars
10/16/2009
I'm a Yank living in Ireland and was taught to make Colcannon by my Irish mother-in-law. The recipe would be even cheaper if you used real potatoes and mashed them yourself. Also the type of cabbage used can make it taste differently. We often used "green" cabbage (spring cabbage) or Savoy cabbage. Also, if you saute the cabbage in a bit of butter in a pan, it tastes less strong. I would also recommend putting butter and warm milk in the mashed potatoe. Read More
(82)
Rating: 4 stars
10/27/2011
This is a very good recipe although I did change the instant masted potatoes to "real" red skinned mashed potatoes. I've made colcannon using carrots and cabbage but REALLY liked the taste of the broccoli and cabbage in this one. I served this with "Feta-Stuffed Hamburgers" from this site. Thanks WM Chef for sharing your version of Colcannon Read More
(7)
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Rating: 4 stars
04/15/2015
Great recipe. I used real potatoes and just mashed them because I don't like instant potatoes. Actually I hate them lol. I also sauteed the cabbage in a little bit of butter and a pinch of garlic and added some green onion to the mashed potatoes. Turned out great. Very tasty and simple to throw together. Thanks for sharing. Read More