OK, two posts in one day. Sorry, I don't want to overwhelm you, but the other post was just getting too long and I really wanted to post this recipe. For a food obsessed family this going healthy thing has been a bit of a challenge. We use food for everything. When we study geography, we like to have food from the country we are studying. We bake cookies to study math. We ate soup and bread for 3 days straight to get an idea of what life was like in the dark ages. So of course, when St. Patrick's day comes along we have to have food to go along with it. Well, last year the corn beef and cabbage did not go over very well. I don't even think the dh liked it, and he likes everything. However, cabbage is in season right now so I had some fresh cabbage from the organic co-op. What to do? What to do? My fb news feed popped up with the perfect solution, healthy Irish recipes. However, their definition of healthy did not quite fit in our currently dairy free house. So here is the modified recipe for Colcannon (which is a fancy Irish word for mashed potatoes and cabbage).
1 lb small red potatoes scrubbed and cut in half (It was so handy to have our new food scale that I had to buy for Chemistry class)
1 Tbsp coconut oil
1/2 onion, thinly sliced (we always use the PC food chopper for this job to get them really small and unnoticeable)
6 cups cabbage, thinly sliced (about 1/2 head)
1 c. almond milk
1 tsp sea salt
1/4 tsp pepper
1. Cook the potatoes like you would to make mashed potatoes, but do not mash yet.
2. Meanwhile, heat coconut oil in a large skillet over medium heat. Add onion and cook until translucent (about 2 min), add cabbage and continue cooking, stirring occasionally until the cabbage begins to brown (about 5 min).
3. Reduce heat to low. Stir in almond milk, salt and pepper. Cover and cook until cabbage is tender (about 8 min). Add the cabbage mixture to the potatoes and mash.