Colcannon is a traditional Irish dish usually served on Halloween. The name is derived from the Gaelic “cal ceann fhionn”, which translates to “White Headed Cabbage”, but it is made with green cabbage or kale.  I’ve made colcannon before, but that version was taken directly from Monica Sheridan’s “My Irish Cook Book” (now available in updated form as The Art of Irish Cooking) and was as close to the traditional Irish version Ms. Sheridan described as was possible for me to produce.

I’m calling this an Americanized version for several reasons.  First, I used both butter and olive oil in preparation, not just the milk and butter called for in traditional recipes.  Secondly, in a traditional Colcannon the cabbage or kale is boiled.  The kale in this recipe never saw liquid, it was sauteed in butter, olive oil and garlic, which is the third change from the traditional.  I’ve not yet seen a colcannon recipe that calls for garlic.

Regardless of the differences from the original, I think that this dish turned out marvelously.  It may not actually be Colcannon in the traditional sense, but it was good, satisfying and well worth the minimal amount of effort it took to produce.  It actually sparked the idea for an entirely different version, but that’s for another post…

If you haven’t already, give Colcannon a try.  I think you’ll love it even if you aren’t part Irish.

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From the archives: With much of the nation buried in snow, what better meal to present than a piping hot bowl of great stew.  Enjoy!

If there is one food associated with Irish cuisine, it’s the ubiquitous Irish stew. Love it or hate it, it’s Ireland in a dish. Every Irish family has their own distinct recipe and every Irish child will probably tell you that his Mam makes the best Irish stew there ever was, though she would probably say that her Ma made a better one.

Irish stew is also known as stobhach gaelach, which is just Gaelic for “Irish Stew”.  The dish was traditionally made with just meat (usually tough meats such as kid), potatoes and onions and if made this way is very bland.  More modern versions use varieties of root vegetables and different tough cuts of meat depending on what is available at the time, but potatoes and onions should always be the primary ingredients.

I chose lamb for this stew simply because I adore it, but you can certainly make the dish with beef or pork if that’s what you have available.  It will certainly be a lot less expensive than this version, which racks in at well over $16.00 per pot full in my area.  Not that I’m complaining, mind you.  It was well worth the added expense.

And just so you know, for those following the Weight Watcher’s system; This dish is only 4 points per bowl, so have at it!

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Colcannon is something I just had to try this year. In Ireland this dish is traditionally served on Halloween. Until quite recently this was a fast day and no meat was eaten. The name of the dish is derived from the Gaelic “cal ceann fhionn”, which translates to “White Headed Cabbage.”

This is a dish that I’ve meant to try for a very long time, but seem to have managed to avoid for one reason or another. I’m sorry now that it took me so long to get around to it, as this is an intensely flavored yet supremely subtle combination that elevates both the humble potato and cabbage to levels I didn’t think either was capable of. It went perfectly with the corned beef and potatoes we traditionally have on St. Paddy’s Day, and played extremely well with a good pint of stout. It is also completely vegetarian, which is a swich from my normal offerings, though that is something I’m trying to remedy.

Colcannon is made with either kale or green cabbage. I used the cabbage on this round simply because it is obscenely inexpensive at this time of year at most stores in the U.S., whereas kale is not inexpensive at all right now in my location. It really doesn’t mater the cost any longer, though. This is something I’ll be making throughout the year from now on.

This recipe was made verbatim from My Irish Cook Book, by Monica Sheridan, printed in 1966. A reprinted and updated edition is available under the title The Art of Irish Cooking. I highly recommend this book to anyone who would like to experience Irish fare at it’s best, which is to say, home cooked and full of the love of the food itself.

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