1 lb. small red potatoes, scrubbed and cut in half
1 tbs. butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup low-fat milk
1 tsp. salt
1/4 tsp. white pepper
Instructions
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 t obrown, 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.
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.
Nutritional Bonus- Vitamin C (150% DV), Potassium (24% DV), Fiber (20% DV), Calcium (15% DV)
Serving
Suggestions
Nice St. Patrick's Day dish
Originally Submitted
10/28/2009
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