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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Colcannon Bake Recipe

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This recipe for Colcannon Bake is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 potatoes, peeled and quartered
1 pinch salt
6 Tbsp vegan butter
½ C sour cream
1 vegan egg (optional)
pepper to taste
3 C shredded cabbage
2 leeks, chopped
1 small onion, chopped
2 cubes bouillon
½ C shredded vegan cheddar cheese
nonstick cooking spray
Directions:
Directions:
1. Cook potatoes until al dente (boil or steam them)
2. Drain potatoes and allow to steam dry for a couple of minutes
3. Mash potatoes with butter, salt, pepper, sour cream, and egg if using
4. Preheat oven to 350ºF
5. Spray a 2 quart casserole with nonstick spray
6. Heat 1 tsp butter or a little oil in a skillet
7. Cook the onion, leeks, and cabbage until tender
8. Crumble bouillon cubes into cabbage and mix well until cubes are dissolved
9. Stir the cabbage mixture into the potato mixture until thoroughly combined
10. Bake for 40 minutes
11. Top with cheese and bake for another 10 minutes

 

 

 

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