Red Potato and Cabbage (Colcannon)

35 min · Serves 11

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 3½ cupsred potatoes
• 14.8 mlmargarine or butter
• ½ cupchopped onion
• 6 cupsthinly sliced green cabbage
• 1 cup1% or nonfat milk
• 4.9 mlsalt
• 1.2 mlblack pepper

How to cook it

1. Scrub the unpeeled red potatoes thoroughly and cut them into quarters.
2. Boil or steam the quartered potatoes until fork-tender, roughly 15 to 20 minutes.
3. Meanwhile, melt the butter or margarine in a large skillet over medium-high heat and sauté the onions until translucent, 3 to 5 minutes.
4. Add the sliced cabbage to the skillet and cook for 4 to 6 minutes, stirring from time to time, until it begins to take on color.
5. Turn the heat down to low, pour in the milk, and season with the salt and black pepper. Put a lid on the skillet and simmer for 6 to 8 minutes until the cabbage is tender.
6. Drain the cooked potatoes and mix them into the cabbage pan. Crush everything together with a potato masher or sturdy fork to your preferred consistency, then serve warm.

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