While not a hardcore hobbit recipe this is definitely one every hobbit should know. Oh it is so nummy! I’m a bit funny about cabbage sometimes, it’s one of those veggies that I keep forgetting I actually like. I will wrinkle my nose at it but then I remember all those dishes it plays a role in that I love…okonomiyaki, that tasty katsu dog at Japadog, cabbage rolls, moshu, the list goes on. I guess it shouldn’t have surprised me that colcannon would join that list of favourites once I sat down and had it. Fact is, it is just a creamy cloud of tasty on a plate. Let’s get to this healthier version of it!

• 2 medium potatoes, I used red and did not peel, I like the colour, cubed
• 1 cup green cabbage, chopped
• 1/2 cup soy milk
• 2 tbl butter substitute (I use becel)
• 1/4 tsp salt
• 1/8 tsp pumpkin pie spice
• 1 green onion, sliced thinly

1. Place the potatoes, cabbage and some salt in a pot and cover with cold water.
2. Bring to a boil, cook until potatoes are fork tender, usually about 15 minutes.
3. Drain and return to the pot, add the soy milk, “butter”, salt, and pumpkin pie spice. Mash until desired texture achieved.
4. Serve with green onion sprinkled on top.

Serves 2 generous portions. Each serving contains 275 calories, 6.4 grams fat, 47.9 grams carbs, 5.7 grams fibre, 9.8 grams protein. Great special occasion dish, although I’m thinking adding a bit of sliced fam (seitan ham, fake ham, you get it) to this would make an amazing main dish. Yum!