Saturday, October 23, 2010

Irish Colcannon

This is traditional Halloween fare in Ireland and a cool weather comfort type food.

Here is a song written for the dish...

Well did you ever make colcannon,
made with lovely pickled cream
With the greens & scallions mingled
like a pitcher in a dream
Did you ever make a hole on top
to hold the meltin' flake
Or the creamy flavoured butter
that our mother's used to make

Oh you did, so you did
so did he and so did I
And the more I think about it
sure the nearer I'm to cry
Oh weren't them the happy days
when troubles we knew not
And or mother made colcannon
in the little skillet pot

Well, did you ever take potatoe cake
and boxty to the school
Tucked underneath your oxter with
your books, your slate and rule
And when teacher wasn't looking'
sure a great big bite you'd take
Of the creamy flavoured soft and meltin'
sweet potatoe cake


Well did you ever go a courtin' boys
when the evenin' sun went down
And the moon began a peepin'
from behind the Hill O' Down
And you wandered down the bóithrín

where the clúrachán was seen
And you whispered lovin' praises to
your own dear sweet cáilín





  • 1 pound green or red cabbage (1 large head) chopped
  • 1 pound potatoes (4 large Russet) peeled and cut into bite size pieces
  • 2-3 leeks, cleaned and chopped (green and white parts)
  • 1 cup milk
  • salt and pepper to taste
  • 1 tsp ground Nutmeg (I love fresh ground)
  • 1/2 cup butter, melted (optional if you don't want to add the calories)

In a large stock pot, boil cabbage until tender; remove with a slotted spoon, set aside in a bowl and keep warm. 

Boil potatoes in the same water until tender, 10-15 minutes. Remove from heat and drain.

While potatoes are cooking, in a saucepan, simmer leeks in milk until they are soft. 

Season the potatoes with salt and pepper to taste and mash potatoes well. 

Stir in cooked leeks and milk. Stir in the cabbage and heat through while stirring. 

Put in individual bowls and make wells in the center and pour in a little melted butter. Serve! 

*Note: You can also add chopped, crisp bacon or chopped ham to this. 

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