Colcannon is a wonderfully earthy meal that is often served on Samhain, the Pagan holiday more widely known as All Hallows' Eve. It is a dish that celebrates the last of the harvest of fresh vegetables before winter sets in. My version includes the last of my stored venison to honor the Ancient Antlered One before this year's hunting season commences.
Carolyn had a wonderful idea and suggested I use my cauliflower mash with caramelized onions instead of the potatoes. I ran the flavor pallet through my mind and smiled...... I could already taste the diabetic friendly version and will now be able to enjoy one of my favorite dishes with zero guilt!
I think you will love this amazing comfort food with or without the venison, or feel free to add your own choice of meat. Diced or shredded fresh ham is a wonderful alternative.
Ingredients:
- 1.5 - 2 lbs venison chop meat (beef, turkey or chicken works, too)
- Salt as needed
- 1/4 tsp fresh ground black pepper
- 1 head of green cabbage, cored and shredded
- 1 lge head cauliflower - cut into florets
- 4-5 tbsp butter for cauliflower mash
- flavored breadcrumbs - as needed for mash consistency
- olive oil
- 2 onions - one minced, one chopped
- 1 10oz pkg baby portobello mushrooms, sliced
- 1 bunch scallions, cut into 1/2" pieces
- 1 handful fresh parsley, barely chopped
- 1-2 carrots, shaved into thin ribbons
Preparation:
Cut up the cauliflower and use your preferred cooking method until the florets are moderately soft. I simmer/steam in my Guardian Service - lid on.
While the cauliflower is cooking, mince the onion and saute in a bit of olive oil until translucent and nicely browned. Set aside for later, including saute oil for flavor.
Once the cauliflower is cooked, use a potato masher to break up the florets.
Add butter and puree the cauliflower using a stick blender. Add salt, pepper, olive oil if needed and maybe flavored bread crumbs until you achieve a consistency and flavor to your liking. Remember you're looking for the mouth feel to be that of good mashed potatoes.
Finally add the sauteed onion to the pot and blend well. Set the mash aside and keep warm.
Now that the mash is set, saute the chopped onion, mushrooms, scallions and parsley in a bit of olive oil.
Drain cabbage in colander and add cauliflower mash to the Dutch Oven.
Add the drained cabbage and gently blend.
