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Irish cuisine

Colcannon (mashed potato with cabbage)

Mashed potato with cooked cabbage or kale, spring onion, milk and butter.

Well-cooked hot dish

Colcannon (mashed potato with cabbage)IRISH CUISINE
Colcannon (mashed potato with cabbage) — Irish cuisine. Photograph of the dish.

Ingredients

  • potatoes
  • cabbage or kale
  • spring onion
  • milk
  • butter
  • salt

How it is prepared

Potatoes are boiled and mashed, then mixed with separately cooked cabbage and spring onion simmered in milk.

Food safety with low immunity

  • Use only pasteurised milk, yoghurt, cream and cheese.

How to prepare it during treatment

Simmer the spring onion in the milk rather than adding it raw. Use pasteurised milk. A soft, hot dish that may be well tolerated with nausea or diarrhoea.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Reheating

Once, until steaming hot all the way through; in a microwave, stir halfway.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Diarrhoea. In a low-fat, gentle version it may be better tolerated with diarrhoea.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
  • Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
  • Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
  • Heart disease. Lots of green herbs or leaves (vitamin K). If you take blood-thinning medicine, discuss keeping the amount steady with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Ireland: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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