Potato Cabbage Colcannon-Instant Pot. My grandparents arrived at Ellis Island from Ireland in the 1920’s, with the dream of making a better life in America. They settled in Chicago, and eventually, the extended family joined them. I have many fond memories of the brownstone on Greenwood Avenue that they owned, where the family gathered for food and good times. When I recall the food we enjoyed, some dishes stand out in my mind, and the potato cabbage dish called Colcannon, was often a staple on the table. This simple dish, made in the Instant Pot is ready in less than 30 minutes, and is a comfort food any time of year, whether your roots are Irish or not. Vegan, gluten free, dairy free.
Ingredients
- 2 russet potatoes, peeled and chopped
- 1 onion, chopped
- 5 cups shredded cabbage
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup water (if using Instant Pot. If not, fill Soup Pot with water to cook vegetables).
- 3 tbsp green onion
- vegan butter
Instructions
- Place all ingredients in Instant Pot and set to high pressure for 8 minutes. Release steam by using quick release.
- When pot is cool, drain any water that remains, and blend potatoes, onions and cabbage with small hand blender, leaving some large pieces. Do not over-blend unless you want mashed potatoes and cabbage.
- Serve in bowls and top with vegan butter and sliced green onions.
- Serves 4.
- If you are not cooking with an Instant Pot, place all ingredients in a large soup pot and fill with water. Bring to a boil, then reduce to medium heat and cook until potatoes are done, approximately 20-30 minutes. Drain vegetables in strainer and return to the pot.
- Blend potatoes, onions and cabbage with small hand blender, leaving some large pieces. Do not over-blend unless you want mashed potatoes and cabbage.
- Serve in bowls and top with vegan butter and sliced green onions.
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