This Irish Potato Cabbage Mash is a vegan, and healthier, take on a traditional Irish dish called Colcannon. It’s as simple as mashed potatoes mixed with chopped, cooked cabbage or kale. You can make it from leftover mashed potatoes, and stir in cooked cabbage, or start from scratch as in the recipe below. We like to serve this in winter, when the garden kale has been sweetened by frost, and is ready to enjoy. The version pictured here is made with green cabbage, but you can add a few leaves of kale to the pot for added color, texture, and nutrition. Or go crazy and replace all the cabbage with kale. That would never work in the Graettinger household since some members of that family don’t like kale (we won’t mention any names but it starts with “T” and ends with “im”.)
- 1 medium - green cabbage, shredded (about 2.5lbs)
- 8 medium - potatoes, chopped (about 3 lbs)
- 1 tsp - dried thyme
- 1/2 cup - water
- 1 cup - soy milk (lowfat, plain)
- 1/2 bunch - fresh parsley leaves, chopped
- In a large pot, or Dutch oven, over medium heat, combine the cabbage, potatoes, thyme, and water. Cover, and cook for 20 minutes, until the potatoes are tender.
- Add the soy milk to the potato mixture and lightly mash it to fully incorporate the soy milk into the potatoes. Stir in the chopped parsley, salt to taste, and serve.
Nutrition (per serving): 304 calories, 86% calories from carbohydrates, 10% calories from protein, 3% calories from fat, 13.2g fiber.