Mashed Faux-tatoes (Cabbage core)

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 most brassicas, 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 kefir, heavy 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 (Cabbage)

Prep Time 1 hour 10 minutes
Course Side Dish
Cuisine Vegetarian
Makes 1 quart/liter


  • Steamer (instant pot or pot with steamer basket)


  • 5 lbs. (2.2 kg) cabbage cores
  • 3 Tbsp. (45 ml) olive oil, butter or ghee
  • 5 cloves garlic
  • 1 handful fresh sage leaves
  • Salt and black pepper
  • ¼ cup (60 ml) milk kefir, heavy cream or half-n-half milk kefir recipe here


  • Trim as much of the leaves from the cabbage cores as possible.
  • Chop the cores into rough 1 or 2 inch piece,s so they steam evenly.
  • Steam them for an hour (I used my Instant Pot, but you can use a steamer basket inside a stockpot).
  • Let cool, then add to a food processor.
  • Blend until smooth, up to 10 minutes.
  • Heat up olive oil over medium heat.
  • Mince garlic and sage and saute 5 minutes, or until garlic starts to brown.
  • Mix into mash. Heat as desired (in an oven or on stove top).
  • If using dairy, mix into mash.
  • Add salt and fresh ground black pepper to taste. Serve warm.
Keyword cabbage, zero waste


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