Fried Cabbage and Leeks with Roasted Potatoes
This recipe is my Irish-inspired interpretation of colcannon. While my Fried Cabbage and Leeks with Roasted Potatoes may not be all that traditional, it is a uniquely delicious side dish for St. Patrick's Day and beyond!
Servings: 6 servings
Calories: 256kcal
Equipment
- paper towels
- meat mallet optional
- aluminum foil optional
Ingredients
To roast and smash the potatoes:
- 1½ pounds baby yellow potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
To fry the cabbage and leeks:
- 3 cups sliced leeks (2 medium leeks) (white and light green parts only)
- 1 medium cabbage, (about 6 cups sliced cabbage) cored and shredded into ½" shreds
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons heavy cream
- 1½ tablespoons Dijon mustard
Instructions
To roast the potatoes:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius, or 200 degrees Air Fryer)
- Add the potatoes to a rimmed baking sheet.
- Drizzle the olive oil onto the potatoes and roll the potatoes in the oil to cover. Season the potatoes with salt and pepper. Roast the potatoes for 25 minutes in a conventional oven (or 20 minutes in an air fryer), or until fork tender.
To fry the cabbage and leeks:
- Meanwhile, clean and slice the leeks, and core and slice the cabbage.
- Heat the olive oil and butter in a large, high-sided skillet, over medium/high heat.
- Add half of the prepared cabbage and all of the prepared leeks to the skillet. Stir well and season with salt and pepper. Cover and cook for 5-7 minutes.
- Remove the cover, and add the remaining cabbage to the skillet. Stir well. Cover again and cook for an additional 5-7 minutes.
- Remove the cover and add the cream and Dijon mustard. Stir well to combine. Continue cooking while preparing and smashing the potatoes.
- Remove the roasted potatoes from the oven and smash them using a meat mallet, flat bottom glass or flat bottom measuring cup. Use enough force to flatten the potatoes, but not pulverize them.
- Add the smashed potatoes to the cabbage and leeks, and stir gently to combine but to still keep the chunky texture of the potatoes. Taste to adjust the seasoning (if needed). Stir gently to heat through before serving.
- Serve hot and top with chopped fresh parsley, if desired.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Store in an airtight freezer container for up to 3 months.
Thaw overnight in the refrigerator and reheat on a baking sheet in a preheated 350 degree oven, or in a saucepan over medium heat until hot.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 1085mg | Potassium: 833mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1124IU | Vitamin C: 83mg | Calcium: 111mg | Iron: 3mg