I also had potatoes that needed using up. And I had a whole cabbage, so I figured colcannon might be a good idea. Now, I never made – or, in fact, even had – that before, but if you know the Dutch “recipe” for potatoes with cabbage… it’s plain boring, and I don’t like boring.
So, I started searching the internet, because I wanted to make it in the Instant Pot. I found several recipes, all of them quite similar. I more or less randomly picked one and decided I was going to make that.
Then the “what ifs” happened.
What if I added curry powder? What if I added raisins? And cashews?
Whisky? But I only had Scotch whisky, not Irish, so that was a no-go.
It came out well. I topped it with some freshly grated mature Cheddar. The orange kind, because I still had some of that. For a truly vegan colcannon, either just leave the Cheddar out or use your favourite vegan cheese.
It was delicious. And again, with enough leftover for another two suppers.
- 2-3 lbs potatoes
- 1 small cabbage
- 1 onion
- curry powder
- ¼ cup raisins
- ¼ cup raw, unsalted cashews
- 1 cup water
- 1 tsp coconut oil or other cooking oil
- salt and pepper to taste
- fresh or dried herbs to taste
- freshly grated (vegan) cheese
Peel, quarter and rinse potatoes. Place potatoes in Instant Pot with 1 cup of water.
Peel and chop onion. Peel and mince garlic. Shred and rinse cabbage.
Heat coconut oil in frying pan and saute onion, garlic and cabbage. (Onion first, then add garlic, then cabbage.) Add curry powder and saute for maybe one more minute. Add to instant pot.
Add raisins, cashews and salt and pepper.
Pressure cook for 5 minutes.
Then do a quick release. Remove inner pot from instant pot. Mash. Add more water if needed. Add herbs to taste.
Serve and top with freshly grated (vegan) cheese.