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This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year. —Pam Kennedy, Lubbock, Texas
This recipe is:
Healthy
Quick
Diabetic Friendly
Subscriber Exclusive
Nutritional Facts 3/4 cup equals 131 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 320 mg sodium, 22 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Easy Colcannon in Healthy Cooking February/March 2012, p22
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on Mar. 12, 2012 by snickybun
We give this easy recipe an A+++! There's no way to improve upon it. It's just very delicious.
Reviewed on Feb. 28, 2012 by celestie4
Great way to eat cabbage. Reheats well. I used 1 1/4 tsp salt.
Reviewed on Feb. 04, 2012 by jangle57
This was really tasty once I cooked it down. I followed the recipe but as soon as I poured in the milk, I knew I had a bit of a mess on my hands - way too soupy! I just cooked it down and then it was fine. I would recommend draining the potato/cabbage mixture longer and don't add all the milk in at once.
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