Vegan Kale and Cabbage Colcannon

In colcannon, the classic Irish recipe, potatoes, cabbage, and/or kale are lightly browned in a skillet. In this vegan version, both kale and cabbage are used, as well as a generous amount of scallion.

Easy to veganize: In the traditional recipe, butter and milk are used, which we replace with olive oil and plant-based milk. It’s a simple, tasty comfort food that dishes up a lot of green.

A good choice for St. Paddy’s Day: For vegans and vegetarians, there aren’t many customary Irish dishes to serve for St. Patrick’s Day, so this would be the one to choose. You need not save it for this or any other special occasion, though. Do you want more vegan Irish goodness for the holiday? Try this vegan Irish soda bread from Nora Cooks.

Leeks can be used in place of scallion: I’ve also used leeks in this dish in place of scallion, which are quite good too, though they involve a bit more prep. Feel free to try this with leeks; start cooking them at the same time as cabbage and kale in step 2 of the recipe.

If you’re interested in some background, here’s a thorough history of  colcannon.

Complete the meal

Colcannon is a hearty side dish, but calls for adding protein to the plate. A perfect companion is an all-natural vegan sausage. If you’d like to go a step further, try Skillet Baked Beans with Vegan Sausage. A colorful salad is always welcome. 

Explore more:

• Lemony Rosemary Roasted Potatoes
• Easy Smashed Potatoes with Vegan Mushroom Gravy
• A guide to  common cabbage varieties with tips & recipes
• Tasty, easy vegan kale recipes

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Yield: 6

Vegan Kale and Cabbage Colcannon

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In the Irish classic colcannon, potatoes, cabbage, and/or kale are lightly browned in a skillet. In this recipe, both kale and cabbage are used, as well as a generous amount of scallion. 

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 6 to 8 medium golden potatoes (about 3 pounds), peeled and cut into chunks
• 3/4 cup plain unsweetened plant-based milk, or as needed
• 2 tablespoons olive oil
• 3 cups thinly sliced green cabbage
• 6 to 8 kale leaves (regular or lacinato), stems removed, thinly sliced
• 6 or 7 scallions or spring onions, white and green parts
• Salt and freshly ground pepper to taste

Instructions

1. Combine the potatoes with just enough water to cover in a large saucepan or small soup pot. Bring to a slow boil, then turn down the heat, cover, and simmer gently until soft, about 15 to 20 minutes.
2. Drain the potatoes return to the saucepan. Stir in the plant-based milk and mash the potatoes coarsely. Set aside.
3. Heat half of the oil in a large skillet or stir-fry pan (a good-quality nonstick pan is recommended). Add the cabbage, kale, and white parts of the scallions. Sauté, stirring often, until the cabbage and kale soften up a bit. The kale should remain bright green. Add small amounts of water to keep the bottom of the skillet moist if need be.
4. Drizzle in the remaining oil. Turn the heat up to medium-high and stir in the potatoes and green parts of the scallions. Cook without stirring until the bottom of the mixture gets nicely browned. Stir and allow more of the mixture to brown, as desired.
5. Season to taste with salt and pepper. Transfer to a serving dish or serve straight from the pan. Either way, serve at once.

Notes

Variations:

Leeks can be used in place of scallion, though they involve a bit more prep. Chop the white and palest green parts of 2 medium leeks; make sure to rinse them thoroughly to remove grit. Start cooking them at the same time as cabbage and kale in step 2 of the recipe.

If you like this classic potato dish, you might also enjoy …

Here are lots more easy vegan salads & sides.