Irish Colcannon Stew

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    Cut the leek, cabbage and potatoes into pieces (as small or big as you like) and boil until softened. Drain when ready.
    Place the chopped onion in a frying pan with a little bit of oil and cook until transparent. When they are ready, add the cream with the spices and garlic. Bring it to boil and add the yeast flakes and flour to make the sauce thicker.
    Add the potatoes, leek, cabbage over low heat and let the mixture simmer for a few minutes while stirring. Let cool slightly and serve.


    3 floury potatoes
    3 leeks
    1/2 head of cabbage
    Soy cream (to taste)
    1 onion
    1-2 garlic gloves
    Salt, pepper, nutmeg (to taste)
    Yeast flakes or 1 tablespoon flour

    Serving Size


    Prep Time

    30 minutes

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