Garlic Mashed Faux-tatoes

After making a large batch of sauerkraut recently, I had many cores left over. I didn’t want to toss them, and my chickens would turn their bourgeois beaks up at them, so I thought using them to make something like a cauliflower mash.

I steamed the cores for an hour, then pureed them.  I sauteed some garlic and fresh sage in olive oil, and mixed it in. You could incorporate cream or half n half if you wanted it to have dairy. It turned out to be delicious! Not too “cabbage”-y, and a reasonable analog for potatoes.

 

Mashed Faux-tatoes
 
Prep time
Fermentation time
 
Yield: 1 quart/liter
Ingredients
  • 5 lbs. (2.2 kg) cabbage cores
  • 3 Tbsp. (45 ml) olive oil, butter or ghee
  • 5 cloves garlic
  • 20 sage leaves
  • [Optional] ¼ cup (60 ml) heavy cream or half-n-half
  • Salt and black pepper
Instructions
  1. Trim as much of the leaves from the cabbage cores as possible.
  2. Cut the cores into roughly 1 or 2 inch pieces.
  3. Steam them for an hour (I used my Instant Pot, but you can use a steamer basket inside a stockpot).
  4. Let cool, then add to a food processor.
  5. Blend until smooth, up to 10 minutes.
  6. Heat up olive oil over medium heat.
  7. Mince garlic and sage and sautee 5 minutes, or until garlic starts to brown.
  8. Mix into mash. Heat as desired (in an oven or on stove top).
  9. If using dairy, mix into mash.
  10. Add salt and fresh ground black pepper to taste. Serve warm.

 

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