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Red Potato and Cabbage (Colcannon)
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Red Potato and Cabbage (Colcannon)
Makes: 6 cups
Prep time: 15 minutes
Cooking time: 20 minutes
Photo of Red Potato and Cabbage (Colcannon)
Prep time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes


1 pound
red potatoes (about 3-4 cups chopped)
1 Tablespoon
margarine or butter
1⁄2 cup
onion, chopped
6 cups
green cabbage, thinly sliced (about 1/2 head)
1 cup
nonfat or 1% milk
1 teaspoon
1⁄4 teaspoon


  1. Scrub potatoes but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15-20 minutes.
  2. While potatoes cook, heat butter or margarine in a large skillet over medium high heat. Add onion and cook until it becomes clear, about 3-5 minutes.
  3. Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4-6 minutes.
  4. Reduce heat to low. Add milk, salt and pepper. Cover and cook until cabbage is tender, about 6-8 minutes.
  5. Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.
  6. Refrigerate leftovers within 2 hours.
Serving Size: 
1/2 cup
Nutritional Label: 
Photo of Nutrition Facts of Photo of Red Potato and Cabbage (Colcannon)

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