Basic Irish Colcannon {Mashed Potatos & Cabbage} with Stout Gravy

colcannon with stout gravy

Basic Irish Colcannon {Mashed Potatos & Cabbage}

Irish Colcannon is made up of mashed potatos and cabbage and served over a stout onion gravy. This basic recipe will be the foundation of our Leftover Colcannon Cakes and Colcannon Poppers!


  • 3 lbs. Potatos peeled and cubed
  • 1 Tbl vegan Margarine such as Earth Balance
  • 1 Tbl vegan Sour Cream
  • 1-2 Tbl of Almond Milk depending on how thin you like your mashed potatos
  • Salt and Pepper to taste
  • 1 small head of Cabbage boiled & chopped
  • 1 large Onion sliced
  • 1 Tbl Vegetable Oil
  • 1 Tbl Flour
  • 1/2 bottle VEGAN Stout if you are unsure, please visit for a list of vegan options
  • 1 Tbl Mustard
  • 1/2 Tbl vegan Worcestershire Sauce
  • 1/2 Tbl vegan Brown Sugar


  1. In a large stock pot, bring water to a boil.
  2. Peel outer leaves of cabbage, remove core and cut into six wedges. Cook until tender.
  3. In another large pan, bring water to a boil.
  4. Peel and cube the potatos. Boil until fork tender. Drain.
  5. Slice onions and saute in 1 Tbl of oil until tender and slightly golden. Add the flour and cook for 1-2 minutes.
  6. Add the stout, mustard, worcestershire and brown sugar. Reduce by almost one half.
  7. Mash the drained potatos and add the margarine, sour cream and milk.
  8. Season with salt and pepper. Add the cooked, chopped cabbage.


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