Red Potato Colcannon
There are countless variations on this classic Irish potato-and-cabbage combination - ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings, about 1 cup each
Ingredients
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1 pound small red potatoes, scrubbed and cut in half
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1 tablespoon butter
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1/2 cup onion, thinly sliced
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6 cups green cabbage, thinly sliced (about 1/2 head)
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1 cup low-fat milk, milk
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1 teaspoon salt
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1/4 teaspoon white pepper
Directions
1.
Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.
2.
Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
3.
Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.
Nutrition information
Calories 182, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 653 mg, Carbohydrate 31 g, Fiber 5 g, Protein 6 g, Potassium 842 mg. Daily Values: Vitamin C 150%, Calcium 15%. Exchanges: Starch 1,Vegetable 2,Reduced-Fat Milk 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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