I’m always looking for new and interesting recipes to add to my menus. I guess I get bored easy. I start by looking for recipes online or in recipe books that use the ingredients I have. This week I had potatoes and cabbage. I usually just boil them together with onions and carrots. Maybe throw in some vegan Italian sausage. I wanted something different.
I found a recipe for Irish colcannon. I liked the basic concept. As usual, I added my own twist to satisfy our preference for vegan dishes with lots of flavor. The result was delicious!
This recipe has two parts. One, you make mashed potatoes. I used red skin potatoes and left the skins on. Then you sauté the cabbage with onions, garlic and the seasonings. Lastly you mix it all together. Voila!
I tried it again replacing the cabbage with cauliflower and peas and using the samosa seasonings found in my samosa stuffed potato skins recipe.
I bet there are all types of variations on this theme. I’d love to hear what you come up with. Be sure to share your own creations in the comment section.
- 8-10 red skin potatoes
- ½ head of cabbage cut into thin strips
- 1 medium onion sliced thin or chopped
- 2 garlic cloves chopped
- ½ to 1 hot chili pepper finely chopped
- ¼ cup fresh herbs rough chopped
- salt and pepper to taste
- ½ cup almond milk
- 3 TBL vegan butter (or use olive oil)
- 2 TBL olive oil
- 2-4 TBL water
- Halve or quarter potatoes and boil until soft
- While the potatoes cook add the 2 TBL olive oil to large frying pan and heat over medium high heat
- Add onions and garlic and sauté until soft. Add the cabbage, chilis, and herbs and stir to mix
- Add 2 TBL water and cover
- Cook until cabbage is soft, stirring occasionally.
- Add more water if necessary
- Once potatoes are soft, drain them and return to the pot.
- Mash them adding the milk and vegan butter
- Add salt and pepper to taste
- When the cabbage is cooked add the mashed potatoes to the pan.
- Mix well
- Taste and add more salt and or pepper as desired
I love great food don't you? No boring dishes allowed in my kitchen! I want to share my secrets with you.
- My favorite international spice and seasoning combinations
- The top 10 ingredients absolutely I must have in my kitchen
- How to use vegan substitutes for meat and dairy products
- And Much More!
Click the button to get your copy.
Pingback: 5 Tips For Eating And Cooking Vegan When Your Family Does Not
Yesturday a reader posted the following comment which got deleted during our recent site update. Ashley said “How exactly did you use the cauliflower? We just had cabbage today, but we have red potatoes and cauliflower and I’d love to try it!”
I said, “I added the cauliflower to the frying pan instead of the cabbage and cooked it until it was soft. Then I added the peas and the samosa seasonings (see the link in the article) and mixed it well. Then added the potatoes as in the recipe.”