Colcannon

Save to My Recipes

Difficulty: Easy

Hands-on: 15 minutesTotal: 35 minutes

Serves: 4

Ingredients

  • 4 medium-size potatoes, peeled and cut into small dice
  • 2 tsp. lemon juice
  • 2 tsp. olive oil
  • 1 small sweet onion, finely diced
  • 1 Tbsp. finely diced shallots or leeks
  • 1 large green onion, white and green parts finely sliced
  • 1 clove garlic, minced
  • 1 small head green cabbage, cored and finely shredded
  • 2 tsp. unsalted butter
  • ¼ cup skim milk, scalded
  • ¼ tsp. dried parsley
  • ⅛ tsp. freshly ground black pepper

Directions

  • Put the potatoes in a saucepan. Cover with cold water. Add the lemon juice and bring to a boil; reduce heat, cover, and simmer until tender.
  • In a large, deep nonstick sauté pan treated with nonstick spray, bring the olive oil to temperature over medium-high heat. Add the onion, shallots (or leeks), and green onion; sauté for about 3 minutes, stirring occasionally, until the onion is tender. Lower the heat and add the garlic; sauté for 1 minute. Add the cabbage. Cover and cook until the cabbage is tender, about 10 minutes.
  • Drain the potatoes and put them in a serving dish large enough to hold all the ingredients. Add the butter, milk, parsley, and pepper; coarse-mash and mix with a fork. Add the sautéed cabbage mixture to the potatoes and stir to combine.

Recipe Information

Serves: 4

Ingredients

  • 4 medium-size potatoes, peeled and cut into small dice
  • 2 tsp. lemon juice
  • 2 tsp. olive oil
  • 1 small sweet onion, finely diced
  • 1 Tbsp. finely diced shallots or leeks
  • 1 large green onion, white and green parts finely sliced
  • 1 clove garlic, minced
  • 1 small head green cabbage, cored and finely shredded
  • 2 tsp. unsalted butter
  • ¼ cup skim milk, scalded
  • ¼ tsp. dried parsley
  • ⅛ tsp. freshly ground black pepper

Directions

  • Put the potatoes in a saucepan. Cover with cold water. Add the lemon juice and bring to a boil; reduce heat, cover, and simmer until tender.
  • In a large, deep nonstick sauté pan treated with nonstick spray, bring the olive oil to temperature over medium-high heat. Add the onion, shallots (or leeks), and green onion; sauté for about 3 minutes, stirring occasionally, until the onion is tender. Lower the heat and add the garlic; sauté for 1 minute. Add the cabbage. Cover and cook until the cabbage is tender, about 10 minutes.
  • Drain the potatoes and put them in a serving dish large enough to hold all the ingredients. Add the butter, milk, parsley, and pepper; coarse-mash and mix with a fork. Add the sautéed cabbage mixture to the potatoes and stir to combine.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat5g
Saturated Fat1.5g
Cholesterol5mg
Sodium30mg
Total Carbohydrate40g
Dietary Fiber6g
Sugars8g
Protein6g