Colcannon
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups yellow potatoes, chopped into small pieces (around 1 lb)
  • 3 cups savoy cabbage, shredded (around ½ head)
  • 1 small yellow onion or leek, chopped very finely
  • ½ cup plain unsweetened almond milk
  • 2 tablespoons cold-pressed olive oil
  • ¼ teaspoon caraway seeds, ground or chopped as finely as possible
  • Sea salt to taste
  • Optional: 1 garlic clove, minced
  • Optional: 1-2 teaspoons butter (or Earth Balance for non-dairy)
DIRECTIONS:
  1. Set up a double boiler, with the bottom pot ⅔ full of water, and place over high heat on the stove and bring to a boil. Once boiling add in the potatoes, cover and leave to cook for 10 minutes. Set up a large skillet over medium high heat with the olive oil, once you can feel warmth coming from the pan (hold your hand an inch or two over) flick a few drops of water in, if they sizzle the oil is hot enough, if not give it another half minute and check again. Add in the caraway, onion, garlic, cabbage and a dash of sea salt, stirring occasionally until it is all cooked through, around 5-7 minutes. Turn the heat down to medium and add in a splash of water if it starts to brown too quickly or stick to the bottom. Once the potatoes are done place them in a large bowl with the almond milk and mash until there are no lumps left. Once the cabbage is done fold it into the potatoes and add a few pinches of salt, stirring and tasting as you go then add in the butter/Earth Balance and serve hot.
Recipe by Love from the Land at https://www.lovefromtheland.com/colcannon/