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Red Potato Colcannon
Red Potato Colcannon
9 Reviews
From: EatingWell Magazine, March/April 2007
There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red potatoes, sautéed cabbage and just a touch of butter.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound small red potatoes, scrubbed and cut in half
- 1 tablespoon butter
- ½ cup onion, thinly sliced
- 6 cups green cabbage, thinly sliced (about ½ head)
- 1 cup low-fat milk
- 1 teaspoon salt
- ¼ teaspoon white pepper
Preparation
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Active
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Ready In
- 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.
- Serving size: about 1 cup
- Per serving: 191 calories; 4 g fat(2 g sat); 7 g fiber; 35 g carbohydrates; 7 g protein; 95 mcg folate; 11 mg cholesterol; 12 g sugars; 0 g added sugars; 397 IU vitamin A; 96 mg vitamin C; 202 mg calcium; 1 mg iron; 648 mg sodium; 1,079 mg potassium
- Nutrition Bonus: Vitamin C (160% daily value), Folate (24% dv), Calcium (20% dv)
- Carbohydrate Servings: 2½
- Exchanges: 1 starch, 2 vegetable, ½ low-fat milk
Reviews 9
March 24, 2016
By: EatingWell User
delicious
when I read the recipe, my first thought was something without sugar and very little fat can't taste that great, but it was delicious! I didn't have white pepper, so used black pepper, and added a little thyme, otherwise followed the recipe.
Pros: cheap , healthy, and easy to make
Cons: none
December 07, 2015
By: EatingWell User
This recipe needs help
When I made this recipe, it did not come out looking like the picture. The cabbage was well overcooked and pale. I think it would have been better to skip the last step and just cook the cabbage as described in the second step and skip boiling it for 8 minutes in the milk. The second night I added dill and more butter and it was much improved. Either a little vinegar or sour cream might also be of benefit.
Pros: Easy to make
Cons: Bland, cabbage was overcooked
March 21, 2013
By: EatingWell User
Great combination
We don't do low-fat cooking, so we substituted raw goat milk (from our own farm -- the only milk we drink now), and it was fantastic. I substituted black pepper for white -- no problem there. White pepper might be a little more subtle.
Pros: Filling, great nutrition
Cons: Uses a few bowls and pans
March 02, 2013
By: EatingWell User
This is the perfect comfort food.
Substituted olive oil for the butter just to make it a bit more healthy. Yum
Pros: So far every one I have made it for was pleased.
January 18, 2013
By: EatingWell User
This was a great easy recipe to use up the abundant amount of potatoes and purple cabbage I had. I used extra onions and garlic and replaced the milk with chicken broth instead. Soo yummy, and a little healthier that way. :)
September 05, 2012
By: EatingWell User
Very yummy and filling!
I made this for dinner tonight as a side for my meatloaf. They went together very well. I didn't have red potatoes so I just used my regular potatoes and was not disappointed. I found it a bit bland, so I added garlic salt, more pepper, and some chives. I also served it with some plain yogurt in place of sour cream. I will definitely make this dish again.
Pros: Healthy and filling.
July 11, 2012
By: EatingWell User
Easy to make, delicious comfort food!
This took even less time to prepare than it said. I already had shredded the cabbage a few days before when I picked up my CSA share. Also, you can do all the steps with onions and cabbage while the potatoes are cooking. I just lifted the steamer out of the dutch oven, poured out the cooking water, and mashed everything together in the dutch oven.
I didn't have white pepper, so I used black pepper, and it was fine.
Pros: Easy to prepare, inexpensive
March 17, 2010
By: EatingWell User
This Red Potato Colcannon was F-A-N-T-A-S-T-I-C! This St. Patrick's Day I wanted to cook some authentic Irish food that was both delicious and healthy. This side dish met all the requirements! I would highly recommend. You will be happy you included this dish in your Irish Celebration or any other day for that matter. :-D
October 20, 2009
By: ehwjunk
This is some sublime comfort food. My husband and I both loved it, and it is a great way to get more cabbage into your diet.
