If you love mashed potatoes and you haven’t tried Vegan Colcannon with cabbage as yet you really should. Colcannon takes your average mashed potatoes to another level. It reminds me of my Caramelized Onions Mashed Potatoes and my Garlic Rosemary Mashed Potatoes.
I have been seeing colcannon recipes for years now especially as it gets closer to St. Patrick’s Day so I decided to do my research on this dish and I fell in love with it right away.
It is embedded in a deep history of Irish tradition and culture, it is very popular in Ireland and was brought by Irish immigrants to the USA. Mashed potatoes are served with boiled or sauteed kale or cabbage. I decided to prepare mine with cabbage.
It is usually enjoyed by placing a pile of colcannon on your plate, making a hole in the center and adding butter to the center.
Easy to prepare and so worth it, first peel, chopped and boil potatoes covered in a pot of salted water. While the potatoes were being cooked I prepared the cabbage.
I chopped, washed cabbage and sauteed with vegan butter, onions, and garlic. I used Earth Balance Buttery Spread for that traditional buttery flavor but you can also substitute coconut oil. I didn’t need to add extra liquid to cabbage while sauteeing because of the extra water remaining from washing the cabbage, but you can add vegetable broth if needed. The cabbage is better if it is really soft and tender.
I mashed the potatoes, added vegan butter, vegan half-and-half (but you can use any non-dairy milk you choose), salt and stir to combine. Next, I fold in the sauteed cabbage and green onions.
You can also add sauteed vegan sausage, coconut bacon, vegan corned beef.
- Energy: 253 kcal / 1058 kJ
- Fat: 12 g
- Protein: 4 g
- Carbs: 33 g
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
- 6 servings
- 5 medium potatoes, peeled and cut into large chunks
- 1/4 cup Vegan Butter, or coconut oil divided
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 head green cabbage, chopped
- 1/2 cup almond milk, or vegan half and half
- 1 teaspoon salt
- 1 green onion, chopped reserve green part for garnishing
- Place potatoes in a pot of salted water and bring to boil over medium-high. Reduce heat to simmer for about 20 minutes or until tender, drain and set aside.
- While potatoes are cooking heat 2 tablespoons vegan butter or coconut oil in a large saucepan over medium-high heat. Add onions and garlic, saute until soft, about 3 minutes. Add cabbage and stir cooking for about 8 minutes until cabbage is wilted and tender.
- Using a fork or potato masher, mash potatoes. Add remaining 2 tablespoons vegan butter, vegan half-and-half/almond milk, and salt. Stir in cabbage and green onions. Serve in a bowl, make a well in the center, add a knob of vegan butter and garnish with green onions.
- Adapted from The Country Cooking of Ireland by Colman Andrews