Garlicky savoy cabbage and potatoes


This super simple and tasty side dish with potatoes and savoy cabbage was inspired by a Irish dish, the colcannon. I readjusted the amount of butter and opted for the use of leek instead of onions or green onions because it is more delicate and I prefer it more.

Garlicky savoy cabbage and potatoes
Preparation time
Cooking time


For 4 Person(s)


  • 1.3 kg potatoes
  • 30 g butter (I used Lurpak brand)
  • 30 g olive oil
  • 2 garlic cloves
  • 1 leek
  • 300 g savoy cabbage
  • 120 ml vegetable stock
  • 120 ml milk
  • salt and pepper to taste

Garlicky savoy cabbage and potatoes Directions

  1. Boil the potatoes in salted water until they become tender. Drain and set aside (you can use the potatoes prepared the day before).
  2. Heat oil and butter in a pan. Add chopped leek and garlic and cook for a couple of minutes until they become soft and translucent.

    patate cavolo 05
  3. Clean the savoy cabbage. Remove external hard leaves and cut away the core. Cut into strips then add it to the leek. Stir, add half a cup of vegetable stock. Bring the stock to a boil, lower the heat and cover the saucepan with the lid. Cook stirring occasionally for 10 to 12 minutes until the savoy cabbage is tender.

    patate cavolo 04
  4. Turn off the heat and add the potatoes. Add salt, pepper and milk. Mash the potatoes coarsely with a potato masher or with a fork. Mix everything and put back on the heat to make it hot again.

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  5. Taste, season with salt and pepper if necessary and serve.

    lot of love. B.

    patate cavolo 01
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Recipe notes

In this recipe I used garlic, savoy cabbage and potatoes by Bioexpress. The products that I was given were fresh and fragrant.

Nutrition facts

(diet, vegetarian, gluten free)
Per Serving


Friday, 27 April 2018
Loved it-! - Ciri

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