Have you heard that saying about everyone being Irish on Saint Patrick’s Day? Until I had my DNA analyzed, I thought anyone who said that had recently planted a wet one on the Blarney Stone. Turns out there is about 4% Irish blood circulating in my veins, so indeed, I am (a little bit) Irish and not just one day a year.
When I decided to go vegetarian back in 2005-2006, it meant some pretty significant changes. I’d grown up in a heavily meat-centric household. Italian sausage, bacon, burgers, brisket, pepperoni… I’m sure my parents thought I was nuts (I overheard my dad telling my mom that I “would be back” eating meat sooner rather than later.)
My mom, however, was quietly supportive. She’d send me meat-free recipes that she’d clipped from food magazines and the local newspaper. One of the first recipes she sent me was for colcannon. I still have the original clipping with mom’s notation on it. At first glance, it doesn’t sound very appealing. And for certain, one’s kitchen will smell of cabbage for a good while. But, looks and smells can be deceiving. Colcannon is delicious, simple fare, wonderful for a chilly afternoon or evening. Chances are good that you’ve got the ingredients on hand already. I make it a little heartier by adding soy curls. White beans would also be a nice addition.
The perfect partner to this comforting soup is freshly-baked Irish soda bread. I veganize Deborah Madison’s recipe from The New Vegetarian Cooking for Everyone. Or, for a recipe closer to home, look no further than my oil-free Oat Quickbread with Sunflower Seeds and Flax. It’s delicious and very similar to soda bread. Both bread recipes can be whipped up in no time.Print
This comforting, rustic dish couldn’t be easier, or more satisfying to warm one up on a cold, late winter-early spring day. Serve with freshly-baked Irish soda bread or biscuits.
- 1 onion, chopped
- 1 carrot, sliced
- 3 medium-sized Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 3 cloves garlic, minced
- 2 Tbsp. liquid aminos
- 1 Tbsp. nutritional yeast
- 2 tsp. garlic powder
- 1 tsp. onion powder
- ground black pepper, to taste
- 1 tsp. vegetable bouillon (such as Better Than Bouillon)
- 2 cups low-sodium vegetable broth
- 1 small head cabbage, chopped into 1-inch chunks
- 1 cup Soy Curls, soaked in hot water for ~10 minutes, drained (optional)
- salt and pepper, to taste
- chopped parsley, for garnish
- Turn pressure cooker on to saute and add a generous splash of vegetable broth or water along with the onion, carrots, and potato chunks. Cook for about 5 minutes, then stir in the seasonings and garlic – and additional broth or water to prevent sticking. Cook for another minute or two.
- Stir in the cabbage, soy curls, and vegetable broth. Set the pressure cooker to 10 minutes. Once the cycle is complete, wait 5 minutes, cover the release valve with a kitchen towel, then nudge it to the open position. Release the pressure completely.
- Divide between 2-3 bowls and top with chopped parsley, if desired.
Leftovers are okay, but this is best eaten right away.
The perfect accompaniment is Irish soda bread, or try my recipe for Oil-free Oat Quickbread with Sunflower Seeds and Flax.
Add a can of white beans to make an even heartier meal.
Keywords: soup, Colcannon, Irish, stew, cabbage, pressure cooker, easy, quick, potatoes, dinner, main dish, lunch
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