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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.9
  • Total Fat: 9.5 g
  • Cholesterol: 121.2 mg
  • Sodium: 335.0 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 14.2 g
  • Protein: 19.4 g

View full nutritional breakdown of Unconventional Colcannon calories by ingredient
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Unconventional Colcannon

Submitted by: LILYGIRL83

Introduction

This is loosely based on traditional colcannon, but I made it lower in fat, higher in protein, and designed it to be more of a casserole so it is an all-in-one meal. To make it vegan substitute 1/2 cup silken tofu for the eggs and vegan cheese for the cheddar.
This was a little on the dry side so if you want it more moist you can add 1//2 cup of milk or yogurt of your choice.
This is loosely based on traditional colcannon, but I made it lower in fat, higher in protein, and designed it to be more of a casserole so it is an all-in-one meal. To make it vegan substitute 1/2 cup silken tofu for the eggs and vegan cheese for the cheddar.
This was a little on the dry side so if you want it more moist you can add 1//2 cup of milk or yogurt of your choice.

Number of Servings: 4

Ingredients

    1 lb russet potatoes, peeled and diced
    1 tsp olive oil
    1 sm onion, diced
    1 3/4 lb head cabbage, cored and diced
    splash of dry white wine
    salt and pepper to taste
    1 cup cooked white beans with cooking liquid
    2 lg eggs
    2 oz cheddar cheese, shredded

Directions

Preheat oven to 375. Spray an 8 cup casserole pan with non-stick spray.

Place potatoes in a small saucepan with enough salted water to cover by 1 inch. Bring to a boil and cook until fork tender, about 10 minutes.

Meanwhile, head a large skillet or wok over medium high heat. Add oil and onion. Cook, stirring constantly, for about a minute. Add all the cabbage and toss and stir to work it all in. Cook about five minutes, stirring frequently, until cabbage has wilted slightly and starts to take on a little color. Sprinkle in a touch of salt. Add wine and toss into cabbage. Reduce heat to medium low and cook another 5-10 minutes, until cabbage has wilted and starts to look translucent.

While cabbage is cooking blend beans and egg together in blender until completely smooth.

Drain potatoes and mash with salt and pepper to taste (they will be pretty dry at this point). Add to cabbage and stir to incorporate. Pour in bean mixture and 1/3 of shredded cheese. Stir to fully incorporate.

Pour into casserole. Sprinkle remaining cheese on top. Bake 30-40 minutes, until edges and top are golden brown. Serve hot.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user LILYGIRL83.






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