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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel the potatoes and cut them into evenly sized chunks for even cooking.

Step 2

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.

Step 3

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.

Step 4

Slice the green onions thinly. Set aside for garnish later.

Step 5

In a small saucepan, heat the milk with 2 tablespoons of butter over low heat until the butter melts. Do not boil. Keep warm.

Step 6

Drain the cooked potatoes and return them to the hot pot to help evaporate any excess moisture. Mash the potatoes until smooth and creamy.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Garnish with sliced green onions and serve immediately. Enjoy!

Nutrition Facts

Serving size	(2209.2g)

Amount per serving	% Daily Value*
Calories	2800.1

Total Fat 161.0g	0%
Saturated Fat 67.7g	0%
Polyunsaturated Fat 3.6g
Cholesterol 379.4mg	0%
Sodium 5941.3mg	0%
Total Carbohydrate 273.4g	0%
Dietary Fiber 28.4g	0%
Total Sugars 41.0g
Protein 85.2g	0%

Vitamin D 200.8IU	0%
Calcium 748.8mg	0%
Iron 19.0mg	0%
Potassium 7595.6mg	0%

*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.

Source of Calories

Fat: 50.3%

Protein: 11.8%

Carbs: 37.9%