I have made colcannon before, but it wasn’t as good as this recipe! This does take a little bit of time, since you have to boil the cabbage for a while, then boil the potatoes, but it’s worth it. I used plain almond milk and vegan butter, and it worked just fine. I served this with some Tofurky Beer Brats. Yum!
(All Recipes Magazine, Feb./March 2015)
1 pound cabbage
1 pound potatoes
1 cup milk (I used plain almond milk)
salt and pepper to taste
1 pinch ground mace
1/2 cup butter (I used Earth Balance)
1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
2. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
3. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.