Caramelized Cabbage and Onion Colcannon Recipe
A simple side dish amped up with a little extra love, this Caramelized Cabbage and Onion Colcannon recipe is really easy to make. Rich and buttery with deep, earthy flavors, these potatoes are great any time of year but especially suitable for St. Patrick’s Day.
Happy Friday, friends! Who’s excited that the week is just about over and in just a few long hours, we can sit back and binge watch Netflix until it freezes up on us. I’m especially excited because it’s the first time in months that I can actually sit back and enjoy the weekend without trying to work on deadlines….instead I’ll be spending some time with my family and waiting for the warmer weather Al Roker keeps promising us. Right now, it’s snowing…..so I’m not holding my breath.
But spring is coming….it’s on the calendar in 17 days. That’s so refreshing and I even see some hyacinths poking out of the ground, I bet they’re reconsidering their decision right now since they’re covered in a blanket of snow. But before we get to bask in the glory that spring has officially arrived, we have to party like the Irish on St. Patrick’s Day. I haven’t really “partied” in about 15 years and I don’t really miss it. For me now, it’s all about the food with a few Irish libations thrown in for authenticity. Colcannon recipe is my twist on a traditional Irish dish.
My Caramelized Cabbage and Onion Colcannon recipe is the bees knees…really, it’s pretty amazing. But really, what I did was mix together two of my favorite things…fried cabbage and mashed potatoes. My mashed potatoes are the best ever….and that’s not just me saying that. If you haven’t tried them yet, you need to soon…and then fry up some cabbage with a few sliced onions. Mix it all up and you have one magical bowl of goodness. Serve it up with some Corned Beef and Cabbage….and you have a meal even the most Irish of all Irishman would love. And don’t forget the Soda Bread!
Get the Recipe: Caramelized Cabbage and Onion Colcannon Recipe
- 3 pounds yukon gold potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups sliced Vidalia onion, about one large onion
- 1 head savoy or green cabbage, core removed and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 ounces room temperature cream cheese
- 1/2 cup half and half
- 4 tablespoons butter, softened
- salt and pepper, to taste
- Add the potatoes to a large pot of salted water and bring to a boil over medium-high heat. Turn the heat down and simmer until the potatoes are fork tender, approximately 20 minutes.
- While the potatoes are cooking, heat the olive oil in a large skillet. Stir in the butter until melted. Add the onion. Cook until softened and beginning to caramelize. Add the cabbage. Cook until wilted and golden brown. Season with salt and pepper.
- Drain the potatoes and mash with a potato masher or fork. Add the cabbage, cream cheese, half and half and butter. Continue to mash by hand until combined. Season with salt and pepper, to taste. Serve immediately