Main Course, Quick and Easy

Vegetarian Crock-pot Irish Colcannon

This may be a good idea, I thought a while ago. And it was. This actually turned out pretty great and I’ll be making it again the next time I have a head of cabbage laying around without a plan for its life. It’s a good time for crock-pot recipes here in Fresno California. The weather is hot and I swear the air conditioning can barely keep up. It’s really nice to have a crock-pot option rather than adding more heat to the house by running the oven. This recipe would go really well with some sausages…vegetarian or otherwise.

Crock-pot Irish Colcannon
6 medium potatoes, chopped
1 small cabbage, chopped
1 small onion, diced
2 cloves garlic, minced
2 cups vegetable broth
1 tablespoon Earth Balance butter or margarine
salt and pepper, to taste
1 teaspoon nutmeg
1/2 cup soy milk
4 eggs, beaten
3/4 cup white cheddar cheese

  1. Combine everything except the milk, eggs, and cheese into a crock-pot. Set on medium for 6 hours.
  2. Turn off the heat on the crock-pot, add in the soy milk, and mash the contents using a potato masher.
  3. Pour the eggs on top of mixture in the crock-pot and turn to high for 2 hours till the eggs are set.
  4. Very quickly, so as not to lose too much of the captured heat, sprinkle the white cheddar on top and replace the lid.
  5. Continue to let it cook on high 2 hours, or till cheese is melted and eggs are cooked through. To make sure the eggs are cooked, merely tilt the crock-pot slightly and see if the mixture on top wiggles.