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Cabbage & Pea Colcannon

serves 4-6 as a side


  • 5 large potatoes approx. 1.5kg peeled and roughly chopped
  • 150 g white cabbage thinly sliced (see tips)
  • 1 cup frozen peas
  • 50 g butter plus extra for serving
  • 2/3 cup 150ml cream (see tips)
  • 2 spring onions finely sliced
  • Salt & Pepper to taste


  • Bring chopped spuds to the boil in a large pot of well-salted cold water. Boil until potatoes are fork-tender (approx. 15-20mins).
  • Meanwhile, finely slice your cabbage and pop in a bowl with the peas. When potatoes are ready, drain through a colander or sieve into the bowl of cabbage and peas. Let the mix sit for a few minutes until the peas thaw and the cabbage softens, and then drain.
  • In your large pot, place the potatoes back in, add cream and butter, mash together, and season to taste. Once potatoes are smooth and creamy, add in cabbage, peas, and most of the spring onion (keep a little for garnish). Mix with a flexible spatula or wooden spoon to combine.
  • Transfer to your serving bowl, top with a big dollop of butter, reserved spring onion and a crack of pepper.


This can be made with any kind of brassica – from Cavolo Nero to Savoy.
If you’ve no cream in the fridge, use the same amount of milk and add extra butter if you’d prefer a little more richness.
Turn this recipe plant-based by using olive oil instead of butter and loosening the mix with some of the water you boiled the potatoes in.