• 4 medium-sized potatoes
  • 2 cups shredded cabbage
  • 2 spring onions, thinly sliced
  • 4 tablespoons butter
  • salt & pepper to taste
  • 1/2 c. milk
  • 2 tablespoons fresh parsley, chopped.


Peel, cube and boil the potatoes until soft. Shred cabbage and boil as well in another pot for 10 minutes. Drain both. Melt 3 tablespoons of butter in a saucepan. Add the drained cabbage and thinly sliced spring onions. Cook, stirring for about a minute. Mash potatoes in a large bowl. Add cabbage mixture, milk and parsley. Add salt and pepper to taste. Mix together, very gently. Add coin wrapped in greaseproof paper [old Irish tradition, for luck!]. Keep warm until ready to serve. When ready, mound the
colcannon atop a serving plate. Make an impression on top with a spoon.
Add the last tablespoon of butter there. Enjoy!
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