"My mother came from Ireland as a teen and brought the comforting recipe with her. I find that it's great way to get my family to eat cooked cabbage...hidden in Grandma's potatoes!" writes Marie Pagel of Lena, Wisconsin.
- 6 medium potatoes, peeled and cubed (about 2-1/2 pounds)
- 2 cups chopped cabbage
- 1 large onion, chopped
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Place potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 8-10 minutes or until potatoes are almost tender. Add cabbage and onion. Cover and simmer for 5-6 minutes or until cabbage is tender. Drain well. Mash with butter, salt and pepper. Yield: 7 servings.
Originally published as Colcannon Irish Potatoes in Light & Tasty February/March 2004, p13
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