This dish of pureed cauliflower and cabbage with Parmesan is a delicious low-carb version of the famous Irish dish called Colcannon!
I remember a time when I was very suspicious of “Cauliflower mashed potatoes.” Then I fell in love with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese and I realized that if you don’t expect it to be a substitute for potatoes, pureed or mashed cauliflower is a pretty delicious dish.
This Low-Carb Colcannon may not look to glamorous, but I tried out this recipe on my friend Robin since she loves cabbage, and we both thought it was a great-tasting low-carb version of Colcannon. And this recipe could definitely use some new photos, but I hope you won’t let that stop you from making it.
And if the idea of mixing cauliflower and cabbage doesn’t appeal to you, you can’t go wrong with Roasted Cabbage with Lemon for a low-carb side dish for corned beef!
What ingredients do you need?
- green cabbage
- olive oil
- salt and fresh ground black pepper to taste
- green onions
- canned chicken broth
- grated Parmesan cheese
What is Colcannon?
Everyone who celebrates St. Patrick’s Day has probably heard of Colcannon, the traditional Irish dish where potatoes are mashed with cabbage or kale. This recipe is a tasty low-carb dish with similar flavors!
Serving Low-Carb Colcannon for a St. Patrick’s Day Meal:
if you’re trying to keep the carbs low for St. Patrick’s Day Low-Carb Colcannon would be a great side dish with Slow Cooker Corned Beef or Instant Pot Corned Beef. I would serve either of those with my Creamy Horseradish Sauce that’s included in the recipe!
Want more low-carb cabbage recipes?
You can check out Low-Carb and Keto Cabbage Recipes for a lot more ideas for cooking cabbage, many of which would be great for St. Patrick’s Day!
How to Make Low-Carb Colcannon:
(Scroll down for complete recipe with nutritional information.)
- This isn’t a quick recipe, but it’s something that can cook while you make other parts of the dinner. You’ll need half a head of green cabbage and half a head of cauliflower.
- Start by chopping the cabbage, then season with salt and pepper and cook in olive oil over medium-low heat about 15 minutes, or until cabbage is barely starting to brown.
- Add 1/2 cup sliced green onion and saute about 5 minutes more.
- Then add the chopped cauliflower with enough chicken stock to cover (about 2 cups.)
- Let the mixture simmer until cauliflower is very soft, probably close to 30 minutes at a low simmer.
- When the cauliflower is soft, mash ingredients together.
- I started with a potato masher, which gave a rougher texture like this. I wanted a finer texture, so I switched to my immersion blender. You could also do this with with a food processor, but be careful due to the hot liquid.
- At this point the mixture will likely be too runny, so cook on medium heat until most of the liquid dissolves and it has the texture of mashed potatoes. (This took about 10 minutes for me. Don’t be tempted to drain off the liquid, because reducing it with the vegetables adds flavor.)
- Then stir in the finely grated Parmesan cheese, about 2 Tablespoons at a time to be sure the cheese is well-combined in the mixture.
- Serve hot, with more cheese sprinkled on top if desired.
More Ideas with Mashed or Pureed Cauliflower:
- 1/2 large head green cabbage, core cut out and cabbage chopped
- 1 1/2 T olive oil
- salt and fresh ground black pepper to taste
- 1/2 large head cauliflower, core cut out and cauliflower chopped
- 1/2 cup finely sliced green onions
- 2 cups chicken broth (or more if needed to cover the vegetables in the pot)
- 1/2 cup finely grated Parmesan cheese (plus more to sprinkle on top for serving if desired)
- Heat olive oil in large heavy pot, add chopped cabbage, season with salt and fresh ground black pepper, and saute cabbage over medium-low heat until it's cooked through and starting to brown, about 15 minutes.
- Stir it every once in a while so it doesn't get overly brown in some parts.
- Add sliced green onions and cook about 5 minutes more, until onions are softened.
- Add chopped cauliflower, pour over enough chicken broth or homemade chicken stock to cover the vegetables, and simmer until the cauliflower is very soft, probably close to 30 minutes at a low simmer.
- Mash the ingredients together with a potato masher.
- You can keep the coarse texture this produces if you prefer, or use an immersion blender or food processor to puree into a finer texture. (Be careful with the hot liquid if you use a food processor.)
- Turn heat back on under the mashed or pureed vegetable mixture in the pan and cook an additional 5-10 minutes on medium heat, or until most of the liquid has evaporated.
- Then stir in the finely grated Parmesan cheese, 2 T at a time so the cheese is well-combined in the mixture.
- Serve hot, with additional Parmesan cheese sprinkled on top if desired.
This would be great with homemade chicken stock, but chicken broth in a can or carton will also be fine.
Recipe created by Kalyn.
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 584mgCarbohydrates: 11gFiber: 5gSugar: 5gProtein: 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet, and if you use a bit more cheese it can easily be Keto. It would also be great for any phase of the original South Beach Diet. If you use a bit more cheese it can easily be Keto.
Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was originally created for a blog event marking World Autism Awareness Day, sponsored by Neil from At My Table, who has an autistic daughter. The idea was to create a dish that’s all one color to symbolize the sometimes challenging food preferences of autistic kids. Besides having a great fondness for Neil, I have a sister, a niece, and a blogging friend who work with autistic kids, so it’s a cause I feel connected to. The recipe was first posted in 2010 and last updated in 2022.