Red Potato Colcannon - 31g Carbs, 5g Fiber
From: Eating Well March/April 2007
There are countless variations on this classic Irish potato-and-cabbage
combination—ours is made with steamed red potatoes, sauteed cabbage and
just a touch of butter.
Servings: 4
Serving Size: about 1 cup each
Active Time: 30 min
Total Time: 30 min
1 lb small red potatoes, scrubbed and cut in half
1 Tbsp butter
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup low-fat milk, milk
1 tsp salt
1/4 tsp white pepper
1. 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.
2. 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.
3. 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.
Servings: 4
Serving Size: about 1 cup each
Nutrition per Serving:
182 Calories, 4g Fat, 2g Sat, 0g Mono, 11mg Cholesterol, 6g Protein,
31g Carbs, 5g Fiber, 653mg Sodium, 842mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk
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