Red Potato and Cabbage (Colcannon)

Hearty, delicious, and sure to please any crowd. This recipe is filling enough to stand alone or could make a great side dish.

Yield

11 Servings

Serving size

1/11 of recipe

Rating

3.40 of 5 (5 ratings)

Food groups

• Vegetables: 3/4 cups

Ingredients

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

Directions

1. Wash hands with soap and water.
2. Scrub potatoes, but do not peel.
3. Cut into quarters.
4. Cook in boiling water or steam until tender, about 15 to 20 minutes.
5. While potatoes cook, heat butter or margarine in a large skillet over medium high heat.
6. Add onion and cook until it becomes clear, about 3 to 5 minutes.
7. Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4 to 6 minutes.
8. Reduce heat to low.
9. Add milk, salt, and pepper.
10. Cover and cook until cabbage is tender, about 6 to 8 minutes.
11. Drain potatoes.
12. Add cabbage mixture to potatoes.
13. Mash with a potato masher or large fork to reach desired texture.
14. Serve warm.

Nutrition per serving

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Source

Recipe by: Food Hero — Oregon State University Cooperative Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/red-potato-and-cabbage-colcannon. Federal works are public domain in the United States.