This Irish classic is a great combination of potato and cabbage - perfect for a hearty winter side. 






Skill level

Average: 3.6 (20 votes)


  • 600 g floury potatoes
  • 400 g savoy cabbage (you can also use kale)
  • 60 g butter
  • 4 spring onions
  • 6 tbsp warm milk
  • Salt and freshly ground pepper


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the potatoes into quarters and boil for about 30 minutes.

Drain, mash with a fork and leave to steam dry.

Wash, trim and shred the cabbage. Cook for about 10 minutes in boiling, salted water and lift out with a slotted spoon. Drain well. Melt half of the butter in a large pan, add the cabbage and spring onions and sweat, stirring, until translucent.

Mix the cabbage and onions with the mashed potato and add enough warm milk to produce a creamy consistency.

Season with salt and pepper and serve in bowls, adding a knob of butter to each portion.