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Not an authentic Irish dish but pretty close. Very filling and delicious! Not 100% healthy but it is vegan and gluten free MEAL. Traditionally served as a side dish.
2 Tbsp EVOO
1 ,Onion chopped
1/2 head cabbage
2 Endives, sliced in 1/4 inch thick rings(optional)
6 Red Potatoes, skin on and boiled
1/4 cup earth balance
1/4 cup non-dairy milk
Celtic Sea Salt and Fresh Ground Pepper to Taste
PREP TIME: 10 Min. COOK TIME: 30 Min. SERVES: 5
INGREDIENTS
INSTRUCTIONS
Start potatoes boiling in large sauce pan over medium heat.
Chop onions and slice endives.
In a separate pan heat EVOO over medium-low heat until hot.
Add onions and endives and heat until they start to caramelize, adding salt at this stage will help them to sweat and caramelize quicker.
Spread cabbage evenly on top of onion mixture and season to taste with pepper, cover with lid and continue to cook over low heat just until wilted.
Meanwhile, add earth balance and milk to a bowl, season with sea salt and pepper to taste, then add drained potatoes and mash until smooth.
Remove lid and stir cabbage and onion mixture, re-cover and continue to cook until cabbage is crisp tender and brightened.
Remove cabbage mixture from heat and spoon onto a plate, then spoon the potato mixture on top of the cabbage, serve.
See more at http://tastyplanner.com/recipes/vegan-colcannon
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1st Keep
 warmfeather
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