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