Recipes With Leeks And Cabbage

My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butter for an indulgent addition to your St. Patrick’s Day feast!

This time a few years ago, I’d never tasted colcannon. I hadheard about the classic Irish potato dish so many times, and somehow, St. Patrick’s Day came and went every yearwithout any colcannon on my table.

When I finally got around to making it, each buttery spoonful on my plate carried the weight of mixed emotions. (That sounds dramatic, but it’s true.) On one hand, the potatoes were incredible: rustic, hearty, and somehow still fluffy. They were unlike any potato dish I’d eaten.

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At the same time, as someone who’s weak in the face of good mashed potatoes, I was thoroughly annoyed with myself for not having made them sooner. To think of all of the St. Patrick’s Day dinners I could’ve

I’ve made colcannonseveral times since, testinga couple of different flavor variations. This recipe, with sautéed Savoy cabbage and leeks, has become our favorite. It’s amazing alongside my Beer Braised Corned Beef or Instant Pot Corned Beef, lamb, or even roasted chicken.

As I’ve sharedmany times before, I’m something of a leek fiend, so exploring a leek colcannon version was high on my list. In the end, the combination of sweet leeks with the tender cabbage and ultra-creamy potatoes won my heart.

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Many traditionalcolcannon recipes call for boiling the vegetables with the potatoes until tender, whilevariationsutilize a sautéing or pan-roasting method. After having tried both, I preferto sautéthe vegetables. Thecaramelization that both the cabbage and leeks develop bring a great depth of flavorto the otherwise blank canvas of the mashed potatoes.

Traditionally, colcannon is made with either russet or red-skinned potatoes. I like using russet for their higher starch content and lower moisture. In this particular recipe, I find that they produce the fluffiest base for the caramelized vegetables.

For the best texture, make sure your boiled potatoes are drained well before combining them with the rest of the ingredients. I like to return the potatoes to the hot cooking pot after draining, to give them a few minutes to rest and evaporate any residual moisture.

Sautéed Cabbage And Leeks: Unexpectedly Decadent, Sweet, Tender |

As you mash the potatoes with the half and half, the texture might look too thin at first. It takes a couple of minutes for the liquid to soak in and create that swoon-worthy, creamy consistency.

If you do prefer a thicker, sturdier potato base for your colcannon, you can reduce the half and half to ¾ cup and adjust to taste as they stand.The colcannon photographed in this post was made with well-drained potatoes and a full cup of half and half.

I incorporate butterboth into the potatoes themselves with the sautéed vegetables, anddrizzle it over the dishbefore serving. As each scoop of colcannon is served, the spoon dips through a well of pooled butter in the center of the bowl.

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If you’re able to source it, useIrish butter for an extra boost offlavor, as I did here.It’s a bit softer than other butters on the market with an ultra-fresh, creamy taste, and a beautiful golden color. Many grocery stores are now stockingit regularly in their dairy sections.

My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butterand dig in for an easy addition to your St. Patrick's Day feast!

*Keep in mind that the potatoes may look loose when the half and half is first added, but will naturally thicken as you mash the mixture, and within about 5 minutes of standing. If you prefer your mashed potatoes stiffer, reduce liquid to ¾ cup.

Creamed Leek And Cabbage Braise

I love using Irish butter in these rich potatoes. I generally use unsalted in the potatoes themselves so I can better control the saltiness of the dish. I’ll often use salted butter in the melted drizzle on top for an extra-luscious finish.

Calories: 449 kcal | Carbohydrates: 53 g | Protein: 8 g | Fat: 24 g | Saturated Fat: 15 g | Cholesterol: 67 mg | Sodium: 56 mg | Potassium: 1193 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 1530 IU | Vitamin C: 38 mg | Calcium: 145 mg | Iron: 3.1 mg

About our Recipes: Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

Creamed Leeks Recipe {gluten Free}

Have you made this recipe? Don't forget to leave a comment and rate the recipe below! Take a picture? Tag @ and # on Instagram!Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

This cabbage and leeks recipe is a tasty side dish for just about any meal. It's especially well-suited to one with corned beef, pot roast, pork, or ham. It's an interesting—yet extremely simple—way to prepare cabbage. The dish cooks up relatively quickly on the stovetop, which leaves your oven available to work its magic on the main dish.

Leeks are a perfect complement to cabbage, as are the caraway seeds that are used as a garnish. While optional, caraway seeds have a snappy anise-like flavor, and they add a nice crunch to each bite that gives this otherwise mild veggie dish a nice flavor boost.

Sauteed Cabbage And Leeks With Pancetta

When preparing the leeks, you will want to cut off the dark green tops and roots. Everything from the light green leaves to the white stalk is edible. Save those green tops and use them to make vegetable stock.

For this dish, the cabbage and leeks are sautéed and then simmered to perfection with a small amount of chicken stock, butter, and seasonings. Use unsalted chicken stock if possible, especially if you're using salted butter. Alternatively, skip the salt at first and let it cook for a bit before tasting and deciding if it needs more.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Potato, Leek, And Cabbage Soup

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Want a big, beautiful bowl of green goodness, with a satisfying crunch and the power to light up almost plate? Meet leeks and cabbage. Good for you, economical, and a quick fix, but that’s not why you oughta make it! Make it because it’s simply delicious.

We love going to Crook’s Corner, a beloved, long-time favorite, highly-praised restaurant here in Chapel Hill, North Carolina USA. From the giant pig on the the rooftop to the inspired monthly art exhibits, warm welcome and superb service, Crook’s always delights us.

Creamed Leeks An Easy Side Dish

With a cool bar, excellent old-school and new-school Southern cooking, and brilliant standards plus smart seasonal dishes, Crook’s is a happy, generous, comfortable and delicious place. I can’t believe we get to be regulars at such a swell spot.

Famous for big-deal meals and spectacular changing menus, there’s so much to love (corned ham, soft shell crabs, green tasbasco chicken, cheese pork, cold fried chicken, and their signature shrimp and grits, to name a few).

But details matter, and Chef Justin Burdett and his culinary crew bring on spectacular sides with great care and genius and this Crook’s standard is one. I thought of recently when cold weather kept us inside and I was shopping the crisper in my own fridge. Leeks and cabbage —- ordinary as can be, yet a source of goodness and deep satisfaction.

Braised Cabbage With Leeks And Potatoes

Everything is right about this little dish. Good, cheap, fast, made from long-lived ingredients you can keep around all the time. It’s good freshly made; it’s good left over; it costs pennies; it’s so good for us, it’s pretty — That’s good food right there. Oh, and cook-able too — as my friend Bill Smith says in the first line of his recipe for this fine dish, “This couldn’t be simpler.”

As I chopped things up, the beauty of these plain universal ingredients struck me. Leeks deliver so much oniony flavor, with delicacy and without tears. They’re nutrition packed and provide visual appeal as well.

All cabbages are on my A-list, but savoy cabbage stands out, just for looks. That little bumpy bubbly surface, the frilly edges, the color variations add delight; but this dish is great with regular ol’ cabbage too. Bill uses butter, and

Rotisserie Chicken With Cabbage And Leek Boullion