How can such a simple looking dish be so good?! Colcannon – hearty, warming, flavourful

Colcannon

Ingredients for 3-4 servings:

• about 800-900 g potatoes
• about 300-350 g pointed white cabbage (sugarloaf; or regular white or any cabbage of your choice), cut into thin strips
• 4 medium yellow onions, halved and thinly sliced
• 6 tablespoons vegan butter
• salt, nutmeg, veg bouillon powder, pepper
• 250 ml (or more) plant milk of choice, I used unsweetened almond
• 100 ml plant cooking cream of choice, I used a mix of soy and oat

Method:

Half/quarter potatoes so that they're about the same size. Cook in water with salt until soft, let cool a little so you can touch them, and peel them.

Heat up 2 tablespoons of vegan butter in a big skillet on medium low and sautée onions until soft, lightly browned and a little caramelized. Remove from pan.

Add more butter to the pan and sautée the cabbage until it softens and gets a little browned. Mix in half of the onions, salt, bouillon powder, nutmeg, cream and milk. Let cook until the cabbage is soft. Add cooked and peeled potatoes and mash them up with a potato masher. Add the rest of the butter. Add milk and cream to taste/as needed for a soft and creamy consistency. Add freshly cracked black pepper (I do that at the end so the spicyness doesn't cook out as I don't think it fits this dish) and adjust the seasoning to your liking.

Season leftover onions with a little salt and pepper. Use as topping. (in the picture, I was having leftovers for lunch and there were no more sautéed onions so I used spring onions instead).