Recipes › Cabbage (Spring) › Spring Cabbage Colcannon with Leeks and Butter
Spring Cabbage Colcannon with Leeks and Butter
Colcannon is Irish comfort food at its finest, and spring cabbage makes by far the best version — its tender, sweet leaves melt into the mash in a way that January savoy simply cannot match. Leeks add another layer of gentle sweetness, and a truly irresponsible amount of butter brings it all together. Serve it as a side or eat it as a meal in itself with a fried egg on top.
Cabbage (Spring) is usually ready March to May. More cabbage (spring) recipes, or see what to sow this month where you are.
Ingredients
- 400 spring cabbage, core removed, finely shredded
- 900 g floury potatoes, peeled and cut into even chunksMaris Piper or Rooster are ideal
- 2 leeks, trimmed, halved lengthways and finely sliced
- 100 g unsalted butter, cut into cubes
- 150 ml whole milk, warmed
- 50 ml double cream
- 2 tsp flaky sea salt
- ½ tsp white pepper
- 30 g extra butter (optional)
Contains: milk, eggs, cereals gluten.
Method
- Put the potatoes in a large pan of well-salted cold water. Bring to the boil, then simmer for 18–20 minutes until completely tender when pierced with a skewer. Drain thoroughly, then return to the hot pan and leave over a low heat for 2 minutes, shaking the pan occasionally, to drive off any remaining moisture.About 22 min
- While the potatoes cook, melt 40g of the butter in a wide frying pan over a medium-low heat. Add the leeks, season lightly and cook gently for 8–10 minutes, stirring often, until completely soft and sweet but not coloured.About 10 min
- Add the shredded spring cabbage to the leeks and increase the heat to medium. Stir and cook for 4–5 minutes until the cabbage is wilted and tender. Remove from the heat.About 5 min
- Mash the drained potatoes thoroughly with a potato masher or pass through a ricer for a smoother result. Beat in the remaining 60g of butter, followed by the warmed milk and cream. Season well with salt and white pepper.About 4 min
- Fold the leek and cabbage mixture through the mash until evenly combined. Taste and adjust the seasoning. Serve in a warm bowl with an optional extra knob of butter melting in the centre.
Tips
- Drying the potatoes out after draining is the single most important step for fluffy mash. Watery potatoes mean gluey colcannon, no matter how much butter you add.
- Warm the milk before adding it — cold milk makes the mash go gluey and cools it down before it even reaches the table.
- Don't overcook the cabbage. You want it just wilted with a little texture remaining, not completely slack.
Ring the changes
- To make it vegan, use a good-quality dairy-free butter and oat milk in place of the butter and whole milk, and omit the cream. It is genuinely very good.
- Stir in 80g of strong cheddar at the same time as the butter for a richer, cheesier version.
Keeping it
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan with a splash of milk and a knob of butter, stirring over a gentle heat. Alternatively, shape into patties and fry in butter until golden on both sides for bubble and squeak.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 1,918 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
A vibrant, punchy side dish that puts spring cabbage at the centre rather than the edge of the plate. High heat and a short cook time keep the leaves lively and slightly charred at the edges, while ginger, garlic and a splash of soy sauce bring real boldness. On the table in under twenty minutes, start to finish.
18 min · easy · Cabbage (Spring)This is a proper weeknight supper — big, satisfying and built around a generous pile of spring cabbage that braised low and slow becomes silky and sweet. Fiery nduja melts into the base giving the whole dish a deep, paprika-red heat, while white beans make it substantial enough to eat on its own with good bread. Italian in spirit, but perfectly at home on a rainy British April evening.
30 min · easy · Cabbage (Spring)Fresh, crunchy spring cabbage is the backbone of these vibrant Vietnamese rice paper rolls, giving every bite real texture and sweetness alongside tender prawns, vermicelli, and herbs. The cabbage is shredded generously here — it earns its place, not just as filler but as the ingredient that holds everything together. Serve with a punchy peanut dipping sauce and they disappear fast.
40 min · medium · Cabbage (Spring)
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.