Inspired by traditional Irish colcannon, this simplified version starts with baked potatoes that have been scooped out, mashed, and seasoned. Colorful red cabbage is sautéed with onions and a splash of balsamic vinegar for extra flavor, then stuffed back into the potato shells for a dish that’s easy and deliciously satisfying, beyond expectations!
4 medium russet potatoes
1 medium Vidalia onion, diced
4 cups shredded red cabbage or shredded red cabbage slaw mix
3 tablespoons balsamic vinegar
½ cup plain, unsweetened nondairy milk, or just enough to mash potatoes
Black pepper to taste
Dash of salt-free Creole seasoning
Garnish: fresh cilantro, chopped (optional)
- Preheat oven to 375°F. Prepare potatoes for baking by washing well and poking several times with a fork or knife for steam to escape during baking.
- Bake for approximately one hour or until fork-tender. Remove from oven and allow to rest.
- Meanwhile, sauté diced onions in a nonstick skillet on medium-high heat. Add just enough water to prevent sticking. Once onions begin to soften, add cabbage and continue to sauté for a few minutes, until cabbage just begins to soften. Do not overcook. Mix in balsamic vinegar. Remove from heat and set aside.
- Once potatoes are cool enough to touch, slice potatoes lengthwise. Scoop the insides of the potatoes into a bowl, being careful not to tear the skins. Leave a small layer of potato in the skins for support.
- Mash the potato flesh in a bowl along with enough milk to achieve the right mashed/smashed potato consistency. Season with pepper and Creole seasoning and mix in cabbage and onions.
- Spoon potato mixture back into the potato shells evenly until each half is rounded and almost overflowing.
- Warm briefly in the oven for a few minutes until heated all the way through. Remove from oven, garnish with fresh cilantro (if desired), and serve immediately.
Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, master vegan lifestyle coach, and author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize, and Renew, published by Brooklyn Writer’s Press. She is Forks Over Knives plant-based certified and has earned a certificate in plant-based nutrition through the T. Colin Campbell Center for Nutrition Studies. She is trained in dietary therapy for reversing common diseases and is a graduate of Dr. McDougall’s Starch Solution certification program. Vicki also holds certificates in wellness counseling through Cornell University and in culinary coaching through Harvard Medical School and The Institute of Lifestyle Medicine. Vicki coaches individual clients across the country and teaches plant-based cooking classes to groups of all sizes, always focused on making eating healthy easy. Stay connected through Vicki’s blog, AnnArborVeganKitchen.com for new recipes as soon as they are published.
Website/Recipe Blog: https://annarborvegankitchen.com/blog/