What is colcannon? It’s a traditional simple Irish dish served a lot in the USA to honor St. Patrick’s Day (although it’s great any time of the year) and it’s quite frankly glorified mashed potatoes with tender cabbage (I’ve also added kale which is not traditional, but delicious). How could that be bad right? Although it’s an easy recipe, there are a few tips for success.
I prefer to use Yukon gold potatoes for this dish. They have more flavor and texture in my opinion but feel free to use another waxy variety like red or eastern. I would not use Idaho which are preferable for baking. I don’t peel the potatoes as I like the flavor and texture but feel free to peel if you don’t. I used plain green cabbage which is traditional and then also added some kale. I prefer the flat dinosaur or lacinato kale but use curly if that’s all you can find. Make sure to remove the inner stems as they’re tough and not pleasant to eat.
I use leeks in this and I’m not sure if they’re traditional but they’re a spring vegetable and also add another element of green. Make sure to wash leeks well. I like to split them with a knife then wash completely making sure to pay attention to the darker green tops. They’re often grown in sandy soil so it tends to gather there. You can also thinly slice them first then rinse completely in a colander or salad spinner but I find that’s more work. You can also use frozen leeks too.
This is traditionally made with dairy milk and cream but of course we’re making a vegan version so we’re substituting with a plain alternative milk but you could use a vegan cream if you have it for some or all of the milk. I find they’re not as readily available and can often be pricey so my substitute is to add vegan sour cream to the milk to thicken it. Most vegans have a sour cream on hand. I’ve used Tofutti brand but use your favorite. It adds another layer of flavor and a slight acidity which I think the dish benefits from.
This doesn’t take too long to prepare so if you want a quick side (or main) dish, consider this one. One last tip is to make sure to braise the greens well before adding the potatoes even letting them crisp up slightly on the bottom (don’t burn them though!). These are also great the next day pan fried as patties in some vegan butter! Enjoy and make sure to leave a comment and review if you make it!
Vegan Colcannon with Cabbage & Kale
8
servings20
minutes40
minutesThis is a quick and delicious colcannon made with tender cabbage & kale!
Ingredients
5 medium Yukon gold potatoes, scrubbed clean
3 teaspoons Kosher salt
6 tablespoons vegan butter
2 leeks, washed well to remove dirt and thinly sliced
2 garlic cloves, minced or pressed
6 large kale leaves, lacinato or curly, cut into thin ribbons
2 cups green cabbage, thinly sliced
1 cup vegan milk
1/3 cup vegan sour cream
freshly ground pepper
Directions
- Add the scrubbed whole potatoes to a medium sized saucepan and cover with cold water. Bring to a boil and then add 1 teaspoon of salt. Reduce heat slightly and cook for 20 minutes until a fork can pierce the entire potato easily. Drain and set aside.
- In a large fry pan or sauté pan, melt the vegan butter over medium-high heat and then add the sliced leeks. Add one teaspoon salt and cook for 2-3 minutes. Add the garlic and cook for 2 more minutes to soften it then add the cabbage and kale. Reduce heat to medium-low and cover and cook stirring occasionally for 5-8 minutes until wilted and starting to slightly brown on the bottom. Be careful not to burn it but you want some flavor from the browned bits.
- Add the potatoes and mash slightly into the vegetable mixture with a large fork. You don’t want them completely mashed, you want some texture still. Whisk the vegan sour cream into the milk and add to the potato mixture off heat. Fold well together until completely mixed. Taste for salt and add up to another teaspoon if needed. Potatoes need a lot of salt. Add freshly ground pepper to taste and serve immediately with more vegan butter if desired.
Notes
- Feel free to use a half vegan cream and milk instead of the sour cream & milk mixture.
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