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Red Potato and Cabbage (Colcannon)

Notes

Recipe Notes

  • Use any all-purpose potatoes such as yellow or white. Russet potatoes are also good but you may want to peel through the rough skin after scrubbing them.

Ingredients

1 pound red potatoes (about 3-4 cups chopped)
1 tablespoon margarine or butter
½ cup onion, chopped
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup nonfat or 1% milk
1 teaspoon salt
¼ teaspoon pepper

Directions

  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.

Notes

  • Use any all-purpose potatoes such as yellow or white. Russet potatoes are also good but you may want to peel through the rough skin after scrubbing them.
Photo of Red Potato and Cabbage (Colcannon)
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 6 cups
Nutrition Facts: View Label

Comment

Made this recipe for a pantry demo where they had lots of cabbage and potatoes. Prepared the recipe ahead of time, refrigerated it, then reheated in a skillet at the pantry. The wonderful smells made everyone want to taste it, and it was a total hit! Will be making this at home.

Made this recipe a couple of years ago.  I got it from the Spanish version calendar, so had to translate some items while I was cooking!   It is super-delicious and hearty, and great on a cold winter night...like tonight.  

I made Colcannon last night with purple cabbage and purple potatoes! It was entertaining to eat a dish of purple food, but the result was delicious! I did add some bright green chopped parsley for a bit of color. I love this recipe.