I’m always looking for new and interesting recipes to add to my menus. I guess I get bored easy. I start by looking for recipes online or in recipe books that use the ingredients I have. This week I had potatoes and cabbage. I usually just boil them together with onions and carrots. Maybe throw in some vegan Italian sausage. I wanted something different.
I found a recipe for Irish colcannon. I liked the basic concept. As usual, I added my own twist to satisfy our preference for vegan dishes with lots of flavor. The result was delicious!
This recipe has two parts. One, you make mashed potatoes. I used red skin potatoes and left the skins on. Then you sauté the cabbage with onions, garlic and the seasonings. Lastly you mix it all together. Voila!
I tried it again replacing the cabbage with cauliflower and peas and using the samosa seasonings found in my samosa stuffed potato skins recipe.
I bet there are all types of variations on this theme. I’d love to hear what you come up with. Be sure to share your own creations in the comment section.
- 8-10 red skin potatoes
- ½ head of cabbage cut into thin strips
- 1 medium onion sliced thin or chopped
- 2 garlic cloves chopped
- ½ to 1 hot chili pepper finely chopped
- ¼ cup fresh herbs rough chopped
- salt and pepper to taste
- ½ cup almond milk
- 3 TBL vegan butter (or use olive oil)
- 2 TBL olive oil
- 2-4 TBL water
- Halve or quarter potatoes and boil until soft
- While the potatoes cook add the 2 TBL olive oil to large frying pan and heat over medium high heat
- Add onions and garlic and sauté until soft. Add the cabbage, chilis, and herbs and stir to mix
- Add 2 TBL water and cover
- Cook until cabbage is soft, stirring occasionally.
- Add more water if necessary
- Once potatoes are soft, drain them and return to the pot.
- Mash them adding the milk and vegan butter
- Add salt and pepper to taste
- When the cabbage is cooked add the mashed potatoes to the pan.
- Mix well
- Taste and add more salt and or pepper as desired