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!
Author Veg Life Staff


  • 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


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