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

Instructions

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 – in the oven, toaster oven, microwave or air fryer – until heated all the way through. Remove from oven, garnish with fresh cilantro.

Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen