I hope you all had a fabulous St. Patrick’s Day. March is a wonderful month jam packed with holidays in the middle of the month. First we had Pi Day, then the Ides of March (which, yes, some of us celebrate), and now St. Patrick’s Day. Even if you aren’t Irish you can appreciate the rich history of this holiday. It just so happens that I am 1/3 Irish. My mom even has dual citizen ship between the USA and Ireland. I can still remember my great-grandmother and her thick Irish accent. Along with the obsession of drinking tea and being with family among the Irish cousins. Proud to be Irish.
Our main meal today consisted of Stuffed Cabbage Rolls and Colcannon. Both Irish and both vegan in this case. It is always a good day for Colcannon. So, although I didn’t get this up in time, you can make this and celebrate the Irish any day of the year.
7 or 8 medium to large red potatoes
1 cup red cabbage, finely chopped
2 cups kale, finely chopped
3 scallions, sliced
3 garlic cloves, minced
3/4 cup soy milk
3 Tbsp. Olive oil, divided
3-4 Tbsp. water
salt and pepper, to your desired taste
- Boil water. Add chopped potatoes and cook until tender.
- While the potatoes are cooking, heat 1 Tbsp. Olive oil in a pan over medium heat. Add garlic and scallions and saute for 1-2 minutes, stirring occasionally
- Add the kale and red cabbage. Stir occasionally for 3-5 minutes.When the kale and red cabbage has withered down, add 3-4 Tbsp. water (this will help flash steam the greens). Remove from heat.
- When the potatoes are easily pierced with a fork. Drain the water and return the potatoes to the pot. Add the soymilk, 2 Tbsp. Olive oil, and salt and pepper. Mash the potatoes to your desired consistency, however, it’s quite good with smaller chunks of potatoes.
- Add the kale/cabbage mixture to the potatoes and stir until well incorporated.
We ate this as a side dish to some cabbage rolls, but honestly I could have just eaten half the pot on my own.