Red Potato and Cabbage (Colcannon)
Prep time:
15 min
Cook time:
20 min
Yield:
11 Servings
Serving Size:
1/2 Cup
Ingredients
1 pound red potatoes (about 3-4 cups chopped)
1 tablespoon margarine or butter
1⁄2 cup onion, chopped
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup nonfat or 1% milk
1 teaspoon salt
1⁄4 teaspoon pepper
Directions
- Scrub potatoes but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15-20 minutes.
- While potatoes cook, heat butter or margarine in a large skillet over medium high heat. Add onion and cook until it becomes clear, about 3-5 minutes.
- Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4-6 minutes.
- Reduce heat to low. Add milk, salt and pepper. Cover and cook until cabbage is tender, about 6-8 minutes.
- Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.
- Refrigerate leftovers within 2 hours.
Ingredients
1 pound red potatoes (about 3-4 cups chopped)
1 tablespoon margarine or butter
1⁄2 cup onion, chopped
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup nonfat or 1% milk
1 teaspoon salt
1⁄4 teaspoon pepper
Directions
Scrub potatoes but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15-20 minutes.
While potatoes cook, heat butter or margarine in a large skillet over medium high heat. Add onion and cook until it becomes clear, about 3-5 minutes.
Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4-6 minutes.
Reduce heat to low. Add milk, salt and pepper. Cover and cook until cabbage is tender, about 6-8 minutes.
Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.
Refrigerate leftovers within 2 hours.
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