Colcannon

I love my Irish/Scottish heritage and have tried to connect to it through some the food I prepare at home. My all-time favorite dish that is still safe for me to eat is Colcannon. If I could still eat mammal, I would also include either corned beef or corned venison with cabbage, carrots and potatoes. Also known as boiled dinner in our family. Colcannon is simply mashed potatoes with sautéed cabbage. It makes an excellent side dish or sometimes I simply heat it up and eat it in a bowl.

• 4 medium potatoes scrubbed clean, peeled and cubed into 2” pieces

• 2 Tbsp salt(for seasoning the potatoes in the water)

• 4 cups chopped green cabbage

• 1/4 tsp. ground black pepper

• 1 onion diced

• 3 garlic cloves, chopped

• 1 tsp salt (season to taste)

• 1 tbl oil

• 1 cup vegan cream (or heavy cream if it is safe for you)

• 1/2 c vegan butter or more if desired (or real butter if it is safe for you)

Peel and cut the potatoes. Add them to a large pot and cover with water. Bring to a boil and add salt to season the water and potatoes. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes.

In another pan, start by sautéing the diced onion and garlic in a lil bit of oil or vegan butter. Toss in the chopped cabbage and season with remaining salt and pepper. Cook, stirring often, until the cabbage mixture is softened, about 5-10 minutes. I like my cabbage to have a little bit of brown on the edges.

Drain the cooked potatoes in a colander and add back to the pot. Mash up your potatoes with the cream and butter. Cover to keep warm while you finish the cabbage.

Add the sauteed cabbage to the pot of potatoes. Mix together with a large spoon. Season with additional salt and pepper, if needed. Top with more butter if desired.