Keto Irish Colcannon (Mashed Rutabaga with Braised Cabbage & Bacon)
Irish 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!
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
Storing & Freezing: Store 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.
Substitutions: Rutabaga can be replaced with cauliflower, turnips, or potatoes. Green cabbage can be swapped for kale, or a combination of cabbage, kale, leeks, and spring onions. Note that kale cooks more quickly than cabbage and will not require the same length of cooking time. If swapping cabbage for kale, use less braising liquid and braise for about half the time. If using a combination of cabbage and kale, add the kale halfway through braising to avoid overcooking.
Make it Vegetarian: For a vegetarian-friendly dish, omit the bacon and use vegetable broth instead of chicken broth.
Nutritional Info: Per serving, 310 Calories, 9g Protein, 24g Fat, 8g Net Carbs.