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Red Potato Colcannon

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 cup each
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.
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
1 teaspoon  salt
1/4 teaspoon  white pepper
Red Potato Colcannon Recipe at
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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 182
Fat. Total: 4g
Protein: 6g
Carbohydrates, Total: 31g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 11mg
Sodium: 653mg
% Cal. from Fat: 20%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: jose Reviewed: 04/23/2009
another great recipe!
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