Cabbage Colcannon

  • 4 large potatoes, halved
  • 1 medium onion, diced
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp coriander
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 ½ tsp dried dill
  • 1 tsp salt
  • 1 medium head cabbage, largely diced or sliced
  • 2 Tbsp olive oil
  • ½ cup soy milk
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper

This is an herby, vegan take on the classic Irish dish of cabbage & potatoes.  Feel free to use regular milk if you want it more on the traditional side; either way, it’s nutritious, filling, and simply perfect as part of your St. Patrick’s Day feast!

In a large stock pot, place potatoes and enough water to cover by 2 inches.  Bring to a boil and cook until tender, but not mushy.  Drain and set aside.  In a medium sauté pan, sweat onions in oil until tender and translucent.  Add garlic and herbs and cook until fragrant.  Add cabbage and cook on low heat until tender, but slightly crunchy.  Mash potatoes with olive oil, soy milk, salt, and pepper.  Add cabbage mix to mashed potatoes and stir to combine.  Taste and adjust seasoning if needed.