Oven-Baked Colcannon with Cabbage and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Irish side dish of creamy mashed potatoes combined with sautéed green cabbage and fresh scallions, baked to a golden finish for a rustic, hearty accompaniment. This Irish-inspired St. Patrick’s Day recipe, ready in about 60 minutes, pairs russet potatoes, peeled and quartered, green cabbage, shredded, scallions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Irish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 3 lbs peeled and quartered russet potatoes in a large pot of cold salted water with 1 tsp salt. Bring to a boil and cook for 20-25 minutes until potatoes are fork-tender.
  2. Step 2: While potatoes cook, melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 cups shredded green cabbage and 4 thinly sliced scallions, sautéing for 8 minutes until cabbage softens and edges begin to caramelize. Season with 1/2 tsp salt and 1/4 tsp pepper.
  3. Step 3: Drain the potatoes thoroughly and return to the pot. Add 3 tbsp unsalted butter and 1 cup whole milk. Mash potatoes until creamy but still a bit textured. Stir in sautéed cabbage and scallions mixture.
  4. Step 4: Season mashed mixture with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp freshly grated nutmeg. Transfer to a buttered 9x9-inch baking dish and dot the top with 1 tbsp butter.
  5. Step 5: Bake uncovered for 20 minutes until the top is lightly golden and bubbling. Remove and let rest for 5 minutes before serving.

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