Red Cabbage and Kale Colcannon

Red Cabbage and Kale Colcannon by

Jasmin Queen


Shopping List

  • 4 lbs Russet potatoes, peeled
  • 2 tsp sea salt
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 1⁄2 cup fresh or frozen kale, cleaned and chopped
  • 1 1⁄2 cup red cabbage, cleaned and chopped
  • 2 oz cream cheese
  • 1⁄3 cup buttermilk


  • Peel and cut potatoes into chunks. Place them in a large saucepan or Dutch oven and cover them with cold salted water.
  • Bring to a boil and cook approximately. 15-20 minutes, until easily pierced with a fork. When potatoes are done, pour into a colander and drain.
  • While potatoes are cooking, add olive oil to a skillet and warm. Then, add the cabbage and saute for about 5-7 minutes.
  • Next, add the frozen kale and saute for 5-7 minutes more (if using fresh kale, add with red cabbage to start).
  • Cook 10-15 minutes until tender, but not soft. Remove from heat. Put potatoes in a mixing bowl.
  • Add cream cheese and butter; begin to mash with mixer or potato masher.
  • Add buttermilk, a bit at a time, until you get the texture and consistency you like.
  • Add the cabbage and kale to the potatoes and stir until mixed evenly.
  • Transfer to serving dish and top with pats, or melted butter.