Red Potato Colcannon

From EatingWell: March/April 2007 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

4 servings, about 1 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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, milk
1 teaspoon salt
1/4 teaspoon white pepper

Preparation

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.

Nutrition

Per serving: 182 calories; 4 g fat (2 g sat, 0 g mono); 11 mg cholesterol; 31 g carbohydrates; 6 g protein; 5 g fiber; 653 mg sodium; 842 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Potassium (24% dv), Fiber (20% dv), Calcium (15% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk