Keto Irish Colcannon (Mashed Rutabaga with Cabbage & Bacon)
Colcannon made with creamy mashed rutabaga, slow braised cabbage, and smoky bacon for a dish that’s hearty and comforting. A cozy Irish classic made low-carb and keto-friendly!
Keto-Friendly Irish Colcannon
Last year I got really into exploring my Irish heritage and the traditional dishes my Gran might’ve grown up eating in Dublin. Rustic dishes like Dublin Coddle and Irish Cottage Pie. This year I’m remaking my favourite Irish dishes to fit into a low-carb lifestyle and I have to tell you, I don’t even miss the carbs. Rutabaga is a perfect substitute for starchy potatoes and this keto-friendly Colcannon is as rich and delicious as the original.
So what exactly is colcannon? Colcannon is a traditional Irish dish of buttered mashed potatoes mixed with cabbage (or kale) and spring onions. It’s hearty, rustic, budget-friendly and the perfect St. Patrick’s Day side dish served alongside pot roast, corned beef, or Irish beef stew. But perhaps my favourite thing about Colcannon is how flexible and versatile it is; it’s a great recipe for using up leftover vegetable scraps into one warming and comforting dish.
This low-carb Colcannon combines creamy mashed rutabaga with slow braised cabbage and smoky bacon for a dish that’s hearty and comforting. A cozy Irish classic made to fit this low-carb season of life.
For detailed ingredient notes, step-by-step photos, and storage instructions see below the recipe card.
Keto Irish Colcannon (Mashed Rutabaga with Braised Cabbage & Bacon)
Ingredients
- 2 lbs rutabaga, peeled and cubed
- 4 strips bacon, chopped
- 4 cups green cabbage, thickly sliced
- 1 cup chicken broth
- ½ cup cream cheese, cubed
- ¼ cup butter, cubed
- ½ teaspoon salt
- chopped chives or green onion, for topping
Instructions
- Place the rutabaga in a large pot and cover with water. Season the water with a generous pinch of salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook until softened and fork tender, about 20 minutes.
- Meanwhile, in a skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon from the pan and transfer it to a plate, leaving the rendered fat behind.
- Add the cabbage to the pan and saute until beginning to brown, about 3-5 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low. Cover and simmer for 20-25 minutes, until the cabbage is softened and little to no liquid remains. Using a slotted spoon, transfer the cabbage to a bowl leaving behind any excess liquid.
- Drain the rutabaga and let it steam-dry for 5 minutes. Using an immersion blender or food processor, blend together the rutabaga, cream cheese, butter, and ½ teaspoon salt until smooth. Fold in the braised cabbage and bacon until evenly distributed throughout.
- Serve warm topped with chopped chives or green onion.
Notes
More Irish-inspired recipes
Key Ingredients + Substitutions
Here’s the main ingredients needed to make keto-friendly Irish colcannon. See the recipe card for full ingredients and instructions.
- Rutabaga: Rutabaga replaces potatoes in this Irish-inspired keto-friendly mash. You could also use turnips or cauliflower. Any of these will work great and keep the carb count low.
- Cabbage: Thickly sliced green cabbage is slow braised in broth until softened and tender. A combination of kale and leeks are a good substitute for cabbage if you’re looking to make a quick swap.
- Broth: Chicken broth adds flavour to the cabbage during braising. You could also use vegetable broth, or plain water in a pinch.
- Bacon: Chopped bacon adds a smoky flavour, but can be omitted for a vegetarian-friendly dish.
- Cream cheese + butter: A combination of cream cheese and butter helps to create a thick, creamy mash. Don’t worry about softening it first, just cut it into cubes before blending it with the rutabaga.
Make it vegetarian! Omit the bacon and use vegetable broth instead of chicken broth.
How to make Keto Irish Colcannon
Let’s get to it! Here’s my helpful tips for making Keto Irish Colcannon from scratch.
- Cook the rutabaga. Just like you would cook mashed potatoes on the stovetop, you’re going to place the rutabaga in a large pot, cover it with water, season with salt and bring to a boil. You want the rutabaga to cook until softened and fork tender so it blends nicely into a smooth, creamy mash. For 1-inch cubed rutabaga, this takes about 18-20 minutes over medium heat. One extra important step is to steam dry the rutabaga. Once you’ve cooked and drained the rutabaga, let it sit in the colander, pot, or bowl for 5 minutes to steam-dry. This allows the steam to evaporate and reduces the amount of liquid in the mash.
- Cook the bacon. Cook the chopped bacon in the same pan you plan to braise the cabbage in. This way once the bacon is cooked you can use the rendered bacon fat to saute the cabbage.
- Braise the cabbage. Start by browning the cabbage in the rended bacon fat (or 2 tablespoons butter, ghee, or olive oil if you omitted the bacon). Once beginning to brown, add the broth and bring to a boil. Then reduce the heat and cover the pan, cooking until the cabbage is softened and little to no liquid remains. This takes between 20-25 minutes over medium-low heat. If there’s any liquid left in the pan, use a slotted spoon to transfer the cabbage to a bowl leaving behind any excess liquid. This avoids watering down the mash with too much liquid.
- Assemble + Serve. Use an immersion blender or food processor to blend together the rutabaga, cream cheese, and butter until smooth. Then fold in the braised cabbage and bacon so everything is nicely distributed. Finally, it’s time to eat! Serve warm topped with chopped chives or green onion.
Storing, Freezing, & Reheating
Storing & Freezing: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in a zip-top bag or freezer-safe dish in the freezer for up to 2 months. Simply thaw frozen mash overnight in the fridge before reheating.
Reheating: Warm through in the microwave, the oven, or on the stovetop over medium heat, stirring often. Add a pat of butter or ghee, if needed.
Make it ahead: To make this dish in advance so it’s ready to reheat and serve, transfer the prepared dish to a microwave or oven-safe container and allow it to cool completely. Store in the fridge for up to 2 days, until ready to use. Reheat in the microwave or oven until hot and warmed through.
About Amelia
I’m Amelia, modern homemaker and author of the Sunday Home. I love sharing easy, from-scratch meals made for real life. Personal recipes I’ve developed and refined in my home kitchen using simple, honest ingredients you can trust.
