Serves 11
65 cal · 50 min
Red Potato and Cabbage (Colcannon)
Recipe GLPR70ef8df2b7f3a2
A comforting Irish-inspired side dish that combines creamy mashed red potatoes with tender cabbage and onions. The potatoes are boiled until soft, then mixed with a savory cabbage mixture sautéed in butter and finished with milk for a smooth, hearty texture.
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Ingredients
3½ cups (about 1 pound) Red potatoes, unpeeled
1 tablespoon Butter or margarine
½ cup Yellow onion, chopped
6 cups (about 1/2 head) Green cabbage, thinly sliced
1 cup Low-fat milk (1% or fat-free)
1 teaspoon Salt
¼ teaspoon Black pepper
Directions
Wash your hands thoroughly with soap and warm water. Rinse and scrub the red potatoes under cold running water to remove any dirt, leaving the skins intact.
Cut the potatoes into quarters. Place them in a large pot of cold water, bring to a boil over high heat, and cook until a fork easily pierces the flesh, approximately 15 to 20 minutes.
While the potatoes are cooking, melt the butter in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
Add the sliced cabbage to the skillet and cook, stirring from time to time, until the cabbage begins to develop light brown spots, approximately 4 to 6 minutes.
Reduce the heat to low and pour in the milk, salt, and pepper. Stir well to combine.
Cover the skillet and continue cooking until the cabbage is tender and the flavors have blended, about 6 to 8 minutes.
Drain the cooked potatoes thoroughly in a colander and return them to the pot or a large mixing bowl.
Pour the entire cabbage mixture, including the milk, over the drained potatoes.
Mash the potatoes and cabbage together using a potato masher or large fork, breaking them down to your desired texture—leave some chunky pieces for texture or mash more thoroughly for a creamier consistency.
Transfer to a serving dish and serve warm.
