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Yuppie Kolcannon

Eula Thompson

"Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too."
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1 h servings 388 cals
Original recipe yields 6 servings


  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
  2. Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 15
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What a delicious potato recipe that even got my guys to eat cabbage! The potatoes were creamy and I loved the slight tang from the vinegar. It is a great way to use up left over "coleslaw" in ...

Made for RECIPE GROUP. We loved this! I made exactly as written. The only thing I would do differently is use fresh garlic. I sauteed the onion, carrot and cabbage until they were almost caramal...

Made for recipe group. Recipe was cooked as written, as best I could and ending product was very tasty and unique. All the flavors I was looking for in a different format. Two in one side, very ...

I made this for Recipe Group. I only changed one ingredient: used only 1/2c. milk (it would have been too wet with a whole cup). I cooked it according to the instructions; however, I found the...

Made for Recipe Group. I like the addition of cabbage in the mashed potatoes, it gives it an almost sweet tangy flavor. I'm not sure what the step involving cooking the cabbage in the potato pot...

Made this recipe for Recipe Group. If you like "Boiled Dinner" you'll like this. I do. Used red potatoes. This is a great side dish for corned beef brisket. I mixed the raw, shredded cabbage wit...

I made this for recipe group. I used half the milk and was still wishing I had added a little less. I sauteed the cabbage with the veggies since I didn't have a way to do the colander method. Th...

Great St.Paddy's day side dish to corned beef. We used cream instead of milk for a richer taste. Even our picky friend Michelle liked it!

my DH and DD liked this better than i did. i couldn't taste the balsamic vinegar at all in the potatoes, maybe i needed to add more? not sure. i don't know if i will make this again. thanks f...