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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.

Source: EatingWell Magazine, March/April 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

about 1 cup
191 calories; protein 7.3g; carbohydrates 35.4g; dietary fiber 6.6g; sugars 11.6g; fat 3.8g; saturated fat 2.3g; cholesterol 10.7mg; vitamin a iu 396.6IU; vitamin c 95.6mg; folate 94.9mcg; calcium 201.8mg; iron 1.3mg; magnesium 67.6mg; potassium 1078.7mg; sodium 647.8mg; thiamin 0.3mg.

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

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