Irish Potatoes With Cabbage
What You'll Need
6 medium potatoes, quartered
½ green cabbage, julienned
2 leeks, washed well and julienned
1 onion, diced
¾ cup low-sodium vegetable stock, for sautéing
½ cup nondairy milk
2 Tbsp garlic, minced
3 Tbsp nutritional yeast flakes
2 Tbsp chopped fresh chives
¼ tsp sea salt
¼ tsp black pepper
How to Make It
1 Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10–15 minutes. Be careful not to overcook the potatoes and create a mushy texture.
2 Sauté the cabbage, leeks, and onion in the vegetable stock until tender, then strain to remove moisture.
3 In a bowl, mash the potatoes with the milk, garlic, nutritional yeast, and chives.
4 Fold in the cabbage and leek mixture and season with salt and pepper.
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