Colcannon has many variations of ingredients. My preference is a simple, vegetarian approach, recipe below. Feel free to add more ingredients, seasonings and toppings to suit your taste. What a yummy comfort food on a cold autumn night. Sit down with a little tealight candle, a warm drink, soft music, a bowl of Colcannon, and you’ll be headed to dreamland in no time!
Mashed Potatoes
3 lb bag Russet Potatoes (or potato of your choice)
1 stick non-dairy butter
1/4-1/2 cup Oat Milk
Salt & pepper
Directions
Fill large pot with water and set to high heat. Rinse potatoes and chop potatoes into even sized cubes. Once water is boiling carefully add potatoes and cook until softened. They are ready when you can poke a fork into the potato with little resistance. Have a collander set up in the sink and pour potatoes in to strain out the hot water. Rinse potatoes and return them to pot. Add butter in slices, salt & pepper, and just enough oat milk to mash the potatoes to a creamy consistency. Start with less milk and add more if needed. Once potatoes are fully mashed, spread them out into a 9×13 inch pyrex glass pan. Next … make the cabbage topping.
Colcannon Cabbage Topping
2 Tbsp oil (high heat tolerant)
1 Tbsp butter of choice
1 Package vegetarian sausage
(suggested: Field & Roast Smoked Apple & Sage)
1/2 yellow onion, diced
8 cups chopped green cabbage (1.5 cabbages)
3 cloves of garlic
1 tsp salt
1/2 tsp ground black pepper
1/2 cup veggie stock
2 Tbsp chopped fresh parsley
Non-dairy sour cream topping (optional)
Directions
1) Heat (2) Tbsp oil and butter in skillet over med-hi heat, sauté sliced vegetarian sausages, browning both sides, then remove slices and set aside, leaving oil/butter residue in pan.
2) Same skillet, add chopped onion, stir and cook until softened. Add a bit of water to the onions, if needed, to prevent sticking and burning. Add cabbage, salt, pepper, and toss gently while cooking, about 8 mins. When cabbage is wilted, add the 1/2 cup veggie stock, stir, and cover with lid. Cook 20 mins on low med-low heat (do not remove lid until time is up).
3) Gently layer the cabbage mixture on top of potatoes, add sliced veggie sausage, top with fresh parsley, add more seasoning to taste. Serve with a dollop of sour cream, if desired.
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