Colcannon-Stuffed Cabbage Leaves with Irish Cheddar Sauce for St. Patrick's Day

So here's my ultimate vegetarian delicious menu item for St. Patrick's Day!

Colcannon (made from mashed potatoes and sauteed leeks and dino kale), stuffed into steamed cabbage leaves, with an Irish Cheddar Cream Sauce.

I have to admit, I've been musing about this recipe for a few days and the incredible result was everything I imagined. Forgive the "night time" photos, but I just couldn't leave the Nadal-Nalbandian match at Indian Wells.

Colcannon is a delicious combination of mashed potatoes and kale (see recipe link below). I made the mashed potatoes ahead of time and then sauteed a finely chopped leek and chopped dino kale in butter with salt and pepper. I steamed the savoy cabbage leaves until tender, then stuffed them with the colcannon:


I then wrapped the cabbage leaves around the colcannon into little bundles of veggie joy:


The cheese sauce was a simple roux of butter, flour, milk and Kerrygold Irish cheddar cheese (a sharp,dry cheddar). Poured this over the cabbage bundles and broiled for 3 minutes. Per two cabbages leaves, melt 1/2 TBS butter, 1/2 TBS flour and stir until well combined. Add 1/3 cup of milk and stir until there are no lumps. Remove the pan from the heat and stir in 1/3 cup grated Irish cheddar cheese.

The result was one of the most delicious dishes I've had in a long time and very simple to make. Need a further shortcut - buy premade mashed potatoes and this fab recipe can be completed in 20 minutes!

Happy St. Patrick's Day to you.

If this recipe doesn't tickle your fancy, here's some other St. Patrick's Day recipes from Albion Cooks:



Colcannon


Parsnip Pancakes


Cheddar & Chive Buttermilk Scones


Vegetarian Pot Pies


Irish Buttermilk Scones



Irish Chocolate Whiskey Cakes


Irish Framhouse Soup