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.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 pound small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup low-fat milk
1 teaspoon salt
1/4 teaspoon white pepper

1. 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.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 182 calories; 4 g fat (2 g sat, 0 g mono); 11 mg cholesterol; 31 g carbohydrate; 6 g protein; 5 g fiber; 652 mg sodium; 842 mg potassium.
Nutrition bonus: Vitamin C (150% daily value), Potassium (24% dv), Fiber (20% dv), Calcium (15% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk

Just in time for St. Patrick's Day! I'm not crazy for cabbage on its own, but this works so well with the red potatoes- yum!

Anonymous

This was great, but make sure the cabbage is sliced VERY thinly otherwise it takes ages to cook down!! It was twice as good once it has time to sit a bit (think leftovers the next day!! :))

Katherine, Burlington, ON

This dish is a comforting combination of creamy potatoes and cabbage. We served this with sausages for a bangers and mash dinner.

Jodie