Main Dish Colcannon Cabbage Potatoes and Sausages
Savor the comforting flavors of a hearty Irish-inspired meal with this Main Dish Colcannon featuring tender cabbage, creamy mashed potatoes, and succulent sausages. This recipe balances rich, buttery mashed Russet potatoes blended with caramelized green cabbage and a hint of green onion for a rustic yet sophisticated base. Topped with perfectly browned pork, chicken, or plant-based sausages simmered in a flavorful broth for extra moisture and depth, this dish is satisfying enough to stand as a complete meal. Ready in under an hour, it's a perfect choice for a cozy weeknight dinner or a special St. Patrick's Day celebration. Serve with a drizzle of pan broth and a sprinkle of fresh green onions for a finishing touch that’s sure to impress. Keywords: colcannon recipe, mashed potatoes and cabbage, Irish main dish, cabbage and sausage recipe, comforting dinner ideas.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 medium head Green cabbage
- 6 tablespoons Butter
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 stalks Green onions
- 1 tablespoon Olive oil
- 4 links Sausages (pork, chicken, or plant-based)
- 0.5 cup Chicken or vegetable broth
Instructions
Peel the potatoes and cut them into evenly sized chunks for even cooking.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.
While the potatoes are cooking, thinly slice the green cabbage. Heat 2 tablespoons of butter in a large skillet over medium heat, then add the cabbage. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized. Remove from heat and set aside.
Slice the green onions thinly. Set aside for garnish later.
In a small saucepan, heat the milk with 2 tablespoons of butter over low heat until the butter melts. Do not boil. Keep warm.
Drain the cooked potatoes and return them to the hot pot to help evaporate any excess moisture. Mash the potatoes until smooth and creamy.
Stir the warm milk-butter mixture into the mashed potatoes, then fold in the cooked cabbage. Season with salt and black pepper to taste. Keep warm.
In another skillet, heat the olive oil over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and fully cooked through (about 8-10 minutes). Add the chicken or vegetable broth to the skillet, cover, and simmer for an additional 5 minutes to finish cooking and infuse moisture.
To serve, spoon a generous portion of the colcannon (mashed potatoes and cabbage) onto each plate. Top with a sausage link and spoon over a bit of the pan broth as a flavorful sauce.
Garnish with sliced green onions and serve immediately. Enjoy!
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 5941 mg | 258% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 41.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 749 mg | 58% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7596 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
