In a saucepan, cook the cabbage and leeks in the butter for about 3 minutes. Season with salt and pepper. Add the cream and bring to a boil. Simmer over low heat, stirring frequently, for about 30 minutes or until the vegetables are tender and the liquid has almost completely evaporated.
Meanwhile, in a small saucepan, cook the potatoes in salted water. Drain and mash with a potato masher. Stir the purée into the cabbage mixture. Adjust the seasoning. Set aside.
In a small saucepan, combine all the ingredients. Bring to a boil and simmer for about 20 minutes, stirring frequently. Pour into a bowl and let cool. Keep refrigerated.
In a saucepan, soften the garlic in the oil. Add the broth and tomato paste.
Bring to a boil. Off the heat, immerse the tea bags in the broth and let steep for 5 minutes. Remove the tea bags and return the pan to the heat.
In a bowl, dissolve the cornstarch in the water. Stir into the broth and bring to a boil while whisking. Season with salt and pepper. Keep warm.
In a non-stick skillet, brown the bison steaks on each side until the desired doneness (rare meat has more flavour). Season with salt and pepper. Slice (cut diagonally into thin slices), place on the purée and drizzle with the sauce. Top with a spoonful of beet jam.
Colcannon is a traditional Irish side dish consisting of mashed potatoes and cabbage. It is most often served with meat dishes. It greatly changes the usual mashed potatoes... Try it, it's worth it!
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.