Preparation info
  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      20 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Yeah, we know the real-deal Irish dish doesn’t have lemon or nutmeg in it. But those ingredients, plus Cashew Cream, elevate humble cabbage and potatoes to a level that’s worth raising a pint of (soon-to-be-vegan!) Guinness to.


  • 6 waxy potatoes, such as Yukon Gold
  • ¼ head cabbage, red or green


  1. Steam or boil the potatoes in a large pot with a lid over medium-high heat until fork-tender, about 15 minutes.
  2. While the potatoes cook, steam the cabbage in a medium saucepan with a lid over medium-high heat until tender, about 10 minutes. (You can do this on top of the potatoes if you have a steamer with multiple baskets.)
  3. Drain the potatoes and mas