Irish Potatoes With Cabbage
This plant-based twist on a classic dish celebrates the rich culinary heritage of the Emerald Isle. Tender potatoes are simmered to perfection alongside vibrant cabbage, creating a harmonious blend of textures and tastes. Infused with traditional Irish seasonings and a touch of modern innovation, this simple dish really hits the spot!
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Yield: 4-6 servings
Author’s note: Hearty mashed potatoes with cabbage and leeks, this dish is a meal by itself!
Reprinted from The PlantPure Nation Cookbook (BenBella Books, 2015)
Ingredients
Ingredients
- 6 medium potatoes, quartered
- ½ green cabbage, julienned
- 2 leeks, julienned
- 1 onion, diced
- ¾ cup low-sodium vegetable stock, for sautéing
- ½ cup unsweetened plant-based milk
- 2 Tbsp minced garlic
- 3 Tbsp nutritional yeast flakes
- 2 Tbsp chopped fresh chives
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
Instructions
- 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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