Red Potato Colcannon

There are countless variations on this classic Irish potato-and-cabbage combination. This one is made with steamed red potatoes, sauteed cabbage and just a touch of butter.

1 pound small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup low-fat milk milk
1 teaspoon salt
1/4 teaspoon white pepper

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.

Yield: 4 servings, about 1 cup each.

Recipe Nutrition
Per serving: 182 calories; 4 g fat (2 g saturated fat, 0g mono unsaturated fat); 11 mg cholesterol; 31 g carbohydrates; 6 g protein; 5 g fiber; 653 mg sodium; 842 mg potassium. Nutrition Bonus: Vitamin C (150% daily value), Potassium (24% dv), Fiber (20% dv), Calcium (15% dv). 2 Carbohydrate Servings. Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk

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Donna B.
Donna B8 years ago

Looks delicious!

Chez Aurora

What a great idea in time for St. Patrick's Day! Colcannon is such a great comfort food. Looking forward to trying your recipe!

Jill W.
Jill W.8 years ago

printing recipe now. may try it for tea, sounds yum. do you know good way to cook red cabbage; something different, maybe a sweet and sour?

Jamie L.
Jamie L8 years ago