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10 servings, 1/2 cup each
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To test for potato doneness, insert a fork deep into the center of the potato. There should be no resistance if the potato is done.
Store whole cabbage in the refrigerator in a perforated plastic bag, or loosely wrapped in a plastic bag for up to 2 weeks. Tightly wrap cut cabbage in plastic wrap, refrigerate and use within a few days. Wash cabbage just before using.
The potatoes and cabbage in this deliciously different side dish team up to provide a good source of vitamin C. And as a bonus, you'll get 1/2 cup of the recommended 2-1/2 cups of vegetables per day in each satisfying serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I just made this amazing dish and boy howdy, it is delicious. Did slight changes, but not many. The main thing I did was add a garlic clove while cooking the onions and I added salt and pepper while mixing the potatoes. Other than that I followed the recipe. I will definitely make this again.
This is yum. We are bacon fans so we did 6-7 slices crumbled. Had to cook cabbage longer than 7 min, probably because ours wasn't really shredded but chopped. The result was delicious hot or cold (leftovers). Definitely a repeater.
My Irish grandmother made colcannon. Her version didn't have bacon, She said it was a special occasion food in Ireland, always served at birthday parties with charms hidden in it. The charms had meaning; a penny meant you would grow up to be rich, a button meant you would be happily married, etc. I have forgotten some of them. I've never used charms, but I love colcannon. Can't wait to try this recipe with the bacon. Sounds yummy.