Prep 15 mins
Cook 0 mins
My husband and I have always loved the "comfort food" of the Irish, Colcannon, but most of the recipes call for too many high fat ingredients. We're moving toward vegetarianism and lighter fare as we get older and we've decided my new version of the classic dish suits us perfectly.
- 1 1⁄2-2 tablespoons oil (I used Smart Balance)
- 1 tablespoon butter
- 1 leek
- 2 garlic cloves
- 1 1⁄2 cups green cabbage
- 2 1⁄2 cups water, separated
- 1 teaspoon vegetable bouillon (I used organic Better than Bouillon)
- 1 (4 1/8 ounce) package instant mashed potatoes (I used Idahoan brand "baby reds")
- salt and pepper
- Prepare vegetables. Leek; remove stem, and all of the dark green part. Cut lengthwise almost all of the way through and rinse between the layers to remove any sand, then thin slice crosswise. Garlic; mince fine. Cabbage; cut into thin strips and chop into 1" to 2" pieces.
- Dissolve bouillon in 1C boiling water and set aside.
- Over medium heat, melt butter and oil in small dutch oven (or whatever covered pan that will work), add all vegetables. Cook until translucent and soft (5 minutes or so), stirring often and adding 1T of reserved veg bouillon at a time (if needed) to keep vegetables from burning.
- As vegetables near doneness, boil the remaining 1&1/2C water. All at once add boiling water and remaining bouillon, heat to boil. Turn off burner and add package of instant mashed potatoes and any salt/pepper to taste. Stir well, cover and let sit for 5 minutes. Remove cover, stir well to blend and serve hot.
- There are many possibilities for what to serve with this.
- Suggestions: tossed salad, sourdough bread and butter, top with grated cheese of your choice or sour cream. I've seen many Colcannon recipes that call for diced ham, etc. We love it plain.
This was very good. I used olive oil and did not miss the large amount of butter that I usually use. The vegetable broth is a very good idea. I've seen colcannon with leeks or with kale, not normally with both. Very nice recipe.