My Colcannon

Am I too late?  It's been one of those non-stop days and I just got home and have to run back out to guitar lessons for my daughter in half an hour. But I had enough time to create something wonderous!  Happy St. Patrick's day, by the way. I've got my cool green "Kale is the New Beef" t-shirt on and my hair all spiked out so I'm lookin' like an Irish rocker chick, at least in my own mind.

Disclaimer: I've never actually eaten Colcannon, the traditional Irish cabbage and potato combination, nor did I bother today to consult "Joy of Cooking" or any other authority on the subject, being short on time as I was. I just made it the way I thought I'd enjoy eating it. For some reason my head seems to be full of knowledge of unknown origin, i.e. "I don't remember where I read/heard this, but . . ." That's the way it is with Colcannon. I know somehow that it is traditionally boiled for a long time with a slab-o-brisket. None if this goes to waste -- the Irish are economical and efficient like that. No animal products were going into my Colcannon of course, and I don't care for veggies that have been long boiled.  Here's my recipe:

My Colcannon
Ingredients:
24 oz. new potatoes -- I like the little yukon gold ones
1 head cabbage, chopped roughly into 1/2 in ribbons-n-chunks
1/4 purple onion, slivered
3 Tbsp. Earth Balance
1 Tbsp. Vegenaise
2 Tbsp. Liquid Smoke
1 Tbsp. Bragg's Liquid Aminos
Fresh ground pepper to taste


Boil potatoes whole for about 16-18 minutes until a fork can easily go through one. Then put cabbage and onion on top of the boiling potatoes, cover and boil/steam an additional 3 minutes. Drain.
Mix all together in a large bowl with other ingredients, breaking potatoes a little so they can soak up the yum.


This was really, really delicious, and tasted very Irish, again, in my own mind. What did you do for St. Patty's?