Recipe: vegan and omni colcannon
Colcannon is a traditional Irish dish, which is super satisfying on a cold night. Serve as a side dish with your favourite protein or stew. I love it with vegan sausages or smoked fish. This version is dairy-free, with non-vegan options if desired.
Colcannon
2 large potatoes (white/floury is best)
1 medium brown onion, finely diced
2 cloves garlic, crushed
1 small or 1/2 medium – large green cabbage OR 1 bunch of kale
Olive oil
Sea salt
Optional omni additions
2 – 3 anchovies, chopped
Large knob of butter
Peel the potatoes, cut into quarters and steam (or simmer in salted water) until tender. Time will depend on size and type of potatoes. Test by piercing with a fork or knife after 10 minutes.
In the meantime, prepare the remaining vegetables. Peel and dice the onion, wash and finely shred the cabbage or kale.
In a Dutch oven or heavy based pot with a lid, sauté the onion in 1 – 2 tab olive oil, until translucent. Add garlic, if using anchovies add them now and stir until melted into the onions. Add the cabbage or kale, set the heat to low and cover with a lid. Stir every five minutes or so. Cook for at least 20 minutes, or until the cabbage/kale has softened.
When the potatoes are cooked, drain them well. Add 2 tablespoons of olive oil (and a knob of butter if desired) and mash. Add more oil if required to make a smooth mash. Stir through some sea salt to taste.
When both components are cooked, combine the mash with the cabbage mix and serve immediately.
Slowly cook the finely sliced cabbage
Variations: try different vegetables in the mash and/or other varieties of cabbage.
Leftovers: perfect for bubble and squeak or pan-fried as an alternative to rosti.
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