Colcannon is a traditional Irish recipe closely related to the British "Bubble and Squeak". There seem to be as many different colcannon recipes (and ways of spelling it, like colcanon and kohl cannon) as there are Irish households that make it.
Historical Significance of Colcannon
In Irish history, Imbolc was the first day of Spring. Traditionally, at Imbolc, presents of freshly churned butter and buttermilk were given to the poor. A festive meal was eaten containing oat gruel, dumplings, apple cake, and colcannon. Colcannon was also eaten at Hallowe'en but at this time was made with curly kale instead of cabbage. The Hallowe'en version hides a ring that could predict who would be married within the next year (Lennon & Campbell, 2005).
How to Serve Colcannon
This colcannon recipe is a basic vegetarian or vegan version; perfect as an everyday side dish, peasant lunch or breakfast with eggs or butter beans, or to celebrate St. Patrick’s Day with festive green and white. Perfect with a pint of Guinness.
Colcannon is a complementary side dish to Vegetarian meatloaf with oats, any tofu dish. Spice it up with one of the variations below.
Colcannon Recipe
Serves 4
Ingredients:
- 3-4 medium potatoes, peeled and quartered
- 3 tbsp. milk or unsweetened/plain soy milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 cups chopped cabbage or kale
- 2 tbsp. butter or margarine
- 1/4 cup chopped onions or green onions
Directions:
- Cook potatoes in a pot of boiling water until tender. Drain, reserving water.
- Place the hot potatoes in a large bowl.
- Add chopped cabbage to the reserved potato water. Cook 6-8 minutes or until tender.
- Meanwhile, fry the onions in the butter or margarine.
- When they are cool enough to handle, mash potates with a hand masher or fork. Add the fried onions and cabbage.
- Add milk, salt and pepper and beat until fluffy.
Variations:
- Indulgent peasants: fry in a touch of oil or margarine to make colcannon patties.
- Rich peasants: add cheese and a touch of butter to the top.
- Modern peasants: colcannon can be made with leftover meat. Add some chopped meatless ham when mixing the ingredients together.
- Nutritious peasants: substitue kale for the cabbage.
Reference: Biddy White Lennon and Georgina Campbell. The Irish Heritage Cookbook. Anness Publishing Ltd; London: 2005.
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