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Red Potato Colcannon

March/April 2007

Your rating: None Average: 4.1 (41 votes)

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 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...
Red Potato Colcannon Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Preparation

  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

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).

Carbohydrate Servings: 2

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



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