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Colcannon Irish Potatoes Recipe

"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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:7 servings

Ingredients

  • 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

Directions

  • 1. 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.

Nutritional Facts

One serving (2/3 cup) equals 148 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 195 mg sodium, 31 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.

Reviews for Colcannon Irish Potatoes

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MY REVIEW
Reviewed Feb. 13, 2016

"We liked it."

MY REVIEW
Reviewed Sep. 14, 2011

"Quick, easy, & delicious!! It is a keeper!"

MY REVIEW
Reviewed Feb. 25, 2010

"Bland! Are you kidding? This is a true Irish meal handed down from generations. This is all they had in there day to work with and I'm sure if your hungry enough you would eat it and love it. Maybe this food is not right for you. They didn't have canned chicken broth back in the day in IRELAND..."

MY REVIEW
Reviewed Sep. 17, 2009

"Instead of water why not use either canned Chicken or Beef broth. Add some garlic salt, onion salt, and sprinkle with poultry and celery seasonings. This would make an extra tasty dish."

MY REVIEW
Reviewed Sep. 17, 2009

"Instead of water why not use either canned Chicken or Beef broth. Add some garlic salt, onion salt, and sprinkle with poultry and celery seasonings.  This would make an extra tasty dish.  "

MY REVIEW
Reviewed Mar. 17, 2009

"These were really bland; we had to add milk and more butter to make them taste like anything."

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