How This Recipe Comes Together
Making Creamy Leek and Cabbage Colcannon involves just a few simple steps. The process is straightforward: boil your potatoes, sauté your vegetables, and then combine everything into a luscious mash. Here’s how it breaks down:
Boil the potatoes – Tender, fluffy russets provide the ideal base.
Cook the veggies – Sauté the leeks and cabbage until tender with a touch of garlic.
Combine & mash – Mix the vegetables and cream with the potatoes for a rich, creamy texture.
Ready to gather your ingredients? Let’s dive in!
What You’ll Need
2 pounds russet potatoes (cleaned, peeled, and cut into 1-inch wedges)
2 leeks (white and light green parts only, cleaned thoroughly and sliced into 1/4-inch rounds)
3 cups finely-shredded savoy cabbage (about 1/4 of a head, packed)
1 large garlic clove (minced)
6 tablespoons unsalted butter (divided)
1 cup half and half
Kosher salt and freshly ground black pepper
Snipped chives (for garnish)
Feel free to swap savoy cabbage for green or Napa cabbage if that’s what you have on hand!
Step-by-Step Instructions
Boil the Potatoes: In a large pot, add the russet potato wedges and cover with water. Add a pinch of salt and bring to a boil. Cook until tender, about 15 minutes. Drain the potatoes and return them to the hot pot to let the remaining moisture evaporate.
Cook the Cabbage: While the potatoes are boiling, melt 4 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, add the shredded cabbage, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently, until the cabbage begins to brown, about 5-8 minutes.
Add the Leeks: Stir in the sliced leeks and another 1/2 teaspoon of salt. Continue cooking until the vegetables are tender, roughly 5-8 minutes more. Add the minced garlic and cook for an additional minute. Pour in the half and half, bringing the mixture to a simmer before removing it from heat.
Mash the Potatoes: Add the vegetable mixture to the cooked potatoes. Using a potato masher, combine and mash everything together to your desired consistency. Taste and adjust seasoning with salt and pepper.How This Recipe Comes Together
Making Creamy Leek and Cabbage Colcannon involves just a few simple steps. The process is straightforward: boil your potatoes, sauté your vegetables, and then combine everything into a luscious mash. Here’s how it breaks down:
Boil the potatoes – Tender, fluffy russets provide the ideal base.
Cook the veggies – Sauté the leeks and cabbage until tender with a touch of garlic.
Combine & mash – Mix the vegetables and cream with the potatoes for a rich, creamy texture.
Ready to gather your ingredients? Let’s dive in!
What You’ll Need
2 pounds russet potatoes (cleaned, peeled, and cut into 1-inch wedges)
2 leeks (white and light green parts only, cleaned thoroughly and sliced into 1/4-inch rounds)
3 cups finely-shredded savoy cabbage (about 1/4 of a head, packed)
1 large garlic clove (minced)
6 tablespoons unsalted butter (divided)
1 cup half and half
Kosher salt and freshly ground black pepper
Snipped chives (for garnish)
Feel free to swap savoy cabbage for green or Napa cabbage if that’s what you have on hand!
Step-by-Step Instructions
Boil the Potatoes: In a large pot, add the russet potato wedges and cover with water. Add a pinch of salt and bring to a boil. Cook until tender, about 15 minutes. Drain the potatoes and return them to the hot pot to let the remaining moisture evaporate.
Cook the Cabbage: While the potatoes are boiling, melt 4 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, add the shredded cabbage, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently, until the cabbage begins to brown, about 5-8 minutes.
Add the Leeks: Stir in the sliced leeks and another 1/2 teaspoon of salt. Continue cooking until the vegetables are tender, roughly 5-8 minutes more. Add the minced garlic and cook for an additional minute. Pour in the half and half, bringing the mixture to a simmer before removing it from heat.
Mash the Potatoes: Add the vegetable mixture to the cooked potatoes. Using a potato masher, combine and mash everything together to your desired consistency. Taste and adjust seasoning with salt and pepper.
Next Page
