Every Irish family has its own version or this classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
12-16 ServingsPrep: 10 min. Cook: 35 min.
- 2 pounds cabbage, shredded
- 2 cups water
- 4 pounds potatoes, peeled and quartered
- 2 cups milk
- 1 cup chopped green onions
- Salt and coarsely ground pepper to taste
- 1/4 cup butter, melted
- Crumbled cooked bacon and minced fresh parsley
- In a large saucepan, bring cabbage and water to a boil. Reduce heat;
- cover and simmer for 10-12 minutes or until tender. Drain, reserving
- cooking liquid. Keep cabbage warm.
- Place cooking liquid and potatoes in a large saucepan; add enough
- additional water to cover the potatoes. Bring to a boil. Reduce
- heat; cover and cook for 15-17 minutes or until tender. Drain and
- keep warm.
- In a small saucepan, bring milk and onions to a boil; remove from the
- heat. In a large bowl, mash potatoes. Add milk mixture; beat until
- blended. Beat in the cabbage, salt and pepper. Drizzle with the
- melted butter, bacon and parsley. Yield: 12-16 servings.
Nutrition Facts: 3/4 cup (calculated without salt and bacon) equals 149 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 50 mg sodium,