Peel potatoes and cut into cubes

Add potatoes to a medium to large pot, cover them with water. Cook on a medium-high heat, covered, until boiling. Boil til tender.

Drain potatoes in a colander and add to a medium or large mixing bowl. Mash coarsely, allowing the potatoes to have some texture.

Add some plant-based milk to make them creamy.

Add your seasonings--salt, basil, and dillweed (if desired).

Core your half head of cabbage; slice and cut into bite-sized pieces.

Steam the cabbage in the top basket of a vegetable steamer--steam til just beginning to become tender.

Remove the basket and add the steamed cabbage to the mashed potatoes. Stir together.

Cut the onion into small pieces. Saute in about 1/4 cup vegetable broth (add more if needed).

Cook the onion until it is translucent. Then add to the colcannon. Mix in thoroughly.

Put the colcannon into a serving dish and enjoy.