Recipes

Makes 6 (1 cup) Servings

Ingredients:
 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 salt
 1/4 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.

Recipe from: Food Hero https://foodhero.org/recipes/red-potato-and-cabbage-colcannon