Red-Potato-and-Cabbage-Colcannon_v
  • Prep Time:15 minutes

  • Cook Time: 20 minutes

  • Serving Size:

  • Serves: 11 Servings

Ingredients

3 1/2 cups red potatoes (about 1 pound)
1 tablespoon margarine or butter
1/2 cup chopped onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup 1% or nonfat milk
1 teaspoon salt
1/4 teaspoon black pepper

Steps

Wash hands with soap and water.
Scrub potatoes, but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15 to 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 to 5 minutes.
Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4 to 6 minutes.
Reduce heat to low. Add milk, salt, and pepper. Cover and cook until cabbage is tender, about 6 to 8 minutes.
Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.

Nutrition Facts

Nutrients Amount
Total Calories 48
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 233 mg
Carbohydrates 8 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 2 g
Vitamin D 0 mcg
Calcium 47 mg
Iron 0 mg
Potassium 218 mg

Food Hero
Oregon State University Cooperative Extension Service

U.S. Department of Agriculture. MyPlate Kitchen Website. Red Potato and Cabbage (Colcannon). Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.