Colcannon is a tasty Irish dish made with potatoes and cabbage. Although it’s traditionally served on St. Patrick’s Day, it’s not limited to special occasions and makes a great side to any roasts and slow cooked meat. It’s easy to prepare, budget-friendly and you’ll need just a few common ingredients. In this low-carb colcannon I used cauliflower, spring onions and green cabbage. I also added some crispy bacon for flavour boost but you can skip it if you follow a vegetarian ketogenic diet.
Hands-on: 15 minutes Overall: 25-30 minutes
Nutritional values (per serving):
|of which Saturated||15.1||grams|
|Magnesium||33||mg (8% RDA)|
|Potassium||542||mg (27% EMR)|
Macronutrient ratio: Calories from carbs (7%), protein (10%), fat (83%)
Ingredients (makes 6 servings):
- 2 tbsp lard or ghee (30 g/ 1.1 oz)
- 8 slices bacon, chopped (240 g/ 8.5 oz) – can be omitted
- 1 medium cauliflower (600 g/ 1.3 lb)
- 1 small green cabbage, sliced and tough stems removed (300 g/ 10.6 oz)
- 4 medium spring onions, sliced (60 g/ 2.1 oz)
- ½ cup heavy whipping cream (120 ml/ 4 fl oz)
- ¼ cup butter or ghee (57 g/ 2 oz)
- salt and pepper to taste
- Optional: freshly chopped parsley for garnish
- Slice the bacon into thin strips. Grease a large saucepan or deep skillet with lard or ghee (I used leftover fat from last night’s pork roast), and cook the bacon over a medium heat for 8-10 minutes or until crisped up. Take off the heat. Use a slotted spoon to transfer the bacon into a bowl and set aside.
- Clean the vegetables. Wash the cauliflower and cut into florets.
- Place on a steaming rack inside a pot filled with 1-2 cups of water. Bring to a boil and cook for 8-10 minutes. Do not overcook.
- Meanwhile, remove the tough stems and slice the cabbage. Place the cabbage into the saucepan where you cooked the bacon, stir to combine with the bacon grease and cover with a lid. Cook over a medium-low heat for about 5 minutes, or until tender. Add the sliced spring onions and cook for another minute. When done, take off the heat and set aside.
- When the cauliflower is tender, take off the heat, remove the lid, and let it cool down for 5 minutes. Transfer the cauliflower into a bowl, add the cream and butter (you can reserve some butter for garnish). Using an immersion blender, process until smooth.
- Add the cooked greens and combine.
- Finally, stir in the crisped up bacon and season with salt and pepper to taste.
Optionally, top with freshly chopped parsley and butter.