I could eat these everyday.
Inspired by traditional Irish Colcannon, this simplified dish starts with sautéed red cabbage and onions. A splash of balsamic vinegar adds extra color and flavor to the cabbage. Baked potatoes are scooped out, mashed, seasoned, and combined with the cabbage mixture, then stuffed back into the potato shells.
Perfect with a fresh green salad and toasted whole grain bread. Really easy, and deliciously satisfying, beyond expectations!
COLCANNON STUFFED BAKED POTATOES
4 medium Russet potatoes
1 medium Vidalia onion, diced
4 cups shredded red cabbage (or shredded red cabbage slaw mix)
3 tablespoons balsamic vinegar
1/2 cup plain, unsweetened nondairy milk (or just enough to mash potatoes)
generous amount of kosher salt and black pepper (or to taste)
dash Creole seasoning (or to taste)
Garnish: fresh cilantro, chopped
Preheat oven to 375 degrees. Prepare potatoes for baking by washing well, and poking several times with a fork or knife for steam to escape during baking.
Bake for approximately one hour, or until fork tender. Remove from oven and allow to rest.
Meanwhile, sauté diced onions in a nonstick skillet on medium-high heat. Add just enough water to prevent sticking. Once onions begin to soften, add cabbage, and continue to sauté for a few minutes, until cabbage just begins to soften. (Do not overcook.) Mix in balsamic vinegar. Remove from heat and set aside.
Once potatoes are cool enough to touch, slice potatoes lengthwise. Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Sprinkle potato skins with salt.
Mash the potato flesh in a bowl along with enough milk to achieve the right mashed/smashed potato consistency. Generously season with salt and pepper, and with a few dashes of Creole seasoning.
Mix in cabbage and onions. Spoon potato mixture back into the potato shells evenly until each half is rounded and almost overflowing.
Warm briefly – either in the oven for a few minutes, until heated all the way through. Remove from oven, garnish with fresh cilantro.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen