Colcannon Bake

Votes: 0
Rating: 0
Rate this recipe!
Colcannon Bake

Prep time


Cook time





  • 3 Potatoes peeled and quartered
  • 1 Pinch Salt
  • 6 Tablespoons Butter cut into small chunks
  • 1/2 Cup sour cream
  • 1 Egg
  • 1 Tablespoon So Delicious Cashew Milk
  • 1 Teaspoon Butter
  • 3 Cups Cabbage shredded
  • 2 Leeks chopped
  • 1 Small onion chopped
  • 2 Chicken Bouillon Cubes
  • 1/2 Cup Cheddar Cheese shredded


  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  2. Drain and allow to steam dry for a minute or two.
  3. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.
  4. Preheat oven to 350F. Grease a 2-quart casserole.
  5. Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes.
  6. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes.
  7. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
  8. Bake in the preheated oven for 40 minutes; top with cheese, and return to oven until the cheese melts, about 10 minutes.
Colcannon Bake
Nutrition Facts
Colcannon Bake
Amount Per Serving
Calories 188 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 388mg 16%
Total Carbohydrates 13g 4%
Sugars 1g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.