Browse Recipes >

Colcannon

This traditional Irish side of potatoes and cabbage is a favorite on St. Patrick’s Day.

Salted water
1 medium cabbage, cored and quartered
2 lbs. potatoes, scrubbed and sliced
2 leeks, sliced
1 cup soy milk
1/2 tsp. mace
Sea salt and black pepper, to taste
2 garlic cloves, minced
1/2 cup vegan margarine (try Earth Balance brand)

• Fill a medium pot with the salted water and bring to a boil over medium-high heat. Add the cabbage and cook for 15 minutes, until tender. Drain and roughly chop. Set aside.
• While the cabbage is cooking, add the potatoes to a pot, cover with water and cook over medium-high heat for 30 minutes, until tender. Drain and set aside.
• Add the leeks to a saucepan and cover with the soy milk. Cook over medium heat and bring close to a boil. Lower the heat and simmer until tender. Set aside.
• Mash the potatoes with the mace, salt, pepper, and garlic. Add the soy milk-leeks mixture, keeping the leeks intact. Add more soy milk as needed to make smooth. Add the cabbage and margarine.
• Place in a casserole dish and broil for 2 to 5 minutes, until browned.

Makes 6 servings