I love potatoes and cabbage, so I’m particularly fond of any dish that combines them. I’ve modified the traditional Irish dish in that I don’t boil the cabbage; rather, I slice it thinly and saute it with onions. In the version above, I’ve mashed both potatoes and sweet potatoes and added a little shredded Daiya cheese. This is comfort food at its best.
- Diced and peeled Yukon gold potatoes. I’m partial to Yukon gold because they retain their texture when boiled.
- Diced and peeled sweet potato.
- Sliced green cabbage
- Sliced onions. Leeks would be my choice, when available.
- Earth Balance margarine. Any vegan margarine could do, but Earth Balance is the best.
- Soy milk.
- Shredded Daiya vegan cheese. I used Mozzarella-type this time, but Cheddar-style is good, too.
- Salt to taste. I don’t like pepper, but obviously, this can be added as one wishes.
- Boil the two types of potatoes. I boil for no longer than 17 minutes.
- While the potatoes are cooking, saute the onions and cabbage. I normally use canola oil, but if you’re feeling decadent, you could use margarine. I saute on a low-to-medium heat to ensure the cabbage is sufficiently softened and caramelized.
- Drain the potatoes and mash with soy milk and margarine. Add the Daiya cheese.
- Add the onion and cabbage mixture and mix well. Season to taste.