I love our C.S.A. (Community Supported Agriculture). I know some of you are sick of hearing me talk about it, so I thought I’d start sharing some of the dishes inspired by our weekly boxes. Here are a few reasons why I am addicted to our local C.S.A.:
- In-season produce picked fresh the day before pick up. This means each bite is vine ripened and coated in nothing other than a little dirt.
- Supporting local farmers, the land they cultivate, the bees they nourish, and lessening dependence on foreign food
- Flavor. Fruit and vegetables are not fresh when they ripen in a shipping container. Eating produce that soaks up every drop of sun and soil possible quickly turns into a taste you crave.
- Experimenting with new recipes and foods we would otherwise pass up for our same old choices. I make it my goal in life to use up every bite of food in the box, which has led us to discover new favorites. And learning to plan for the occasional back-up replacement side when that grilled eggplant tastes like a sour bar of soap.
Colcannon Bake was a result of a random search for a recipe to use up potatoes and cabbage. Basically, it’s a smashed potato and fried cabbage casserole. I had my doubts but the combination of textures and savory flavor made my mouth happy. It does take one and a half hours to cook but that’s mostly while the potatoes boil and the bake time. If this is taken into account, it works well with a planned meal. You can use the open time to mix a salad and prepare your main dish.
Colcannon Bake Recipe
- 5 medium red potatoes
- 6T butter, sliced
- 1/2c plain Greek yogurt, whole or low fat
- 1 large egg, beaten
- 1/4c milk, not that skim garbage but whole/cream/nut is good
- 1T avocado oil
- 3c cabbage, shredded
- 1 small onion, chopped
- 1t Better than Bouillon, chicken
- 1/2c sharp white cheddar, shredded
- salt & pepper
- garlic powder + smoked paprika or dill + rosemary or Cajun seasoning
Put the potatoes in a pot and fill with water until covered at least an inch. Boil until they slide easily off a fork.
Meanwhile, prep ingredients:
Shred cabbage and cheese
Dice the onion
Measure milk and yogurt in same measuring cup. Add in egg and sliced butter. Set aside.
With pan on low heat, mash drained potatoes partially.
Move to a large bowl. Add the milk, yogurt, egg, and butter. Season with salt and pepper. Mash until desired smoothness. Lumpy is our preferred texture.
Preheat oven to 350 F
I’m all about less dirty dishes, so I reused the pot I boiled the potatoes in.
Add oil and onion to pan over medium heat. Cook until onions are translucent.
Add cabbage, bouillon, seasonings and fry until tender.
Combine cabbage and potatoes until evenly distributed but not mushy. Butter or spray a 9″x13″ pan with oil (preferably propellant free).
Bake for 40 minutes and the top is golden brown.
Top with cheese and return to oven until melted.
Serve with extra plain Greek yogurt, chives, or Parmesan cheese.
It turned out a little too dry for us, so I smothered extra plain Greek yogurt on top. I cut back on the milk and yogurt in the mashed potatoes to try and account for extra moisture from the cabbage. Turns out, the cabbage released it’s excess water while it was frying or evaporated in the oven. Make the mashed potatoes the way you like them. My cabbage was not soupy before I added it to the mashed potatoes- it was cooked through with a slight crunch and maintained this texture after baking.
We enjoyed this with smothered pork chops from my Instant Pot but I see it working well with meatloaf, oven-fried chicken, or grilled fish. I will also doctor this next time with diced red bell pepper, finely minced mushrooms, and/or shredded carrot. I love to sneak all sorts of vegetables into every single dish possible. Seriously. I have kale, spinach, mushrooms, and zucchini in the freezer just waiting to be hidden in my next meal.