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I haven't cooked this yet, but viewing the recipe here looks like an interesting - nutritious - twist on mashed potatoes.
 Serving dish with colcannon. Note caraway seeds - had a hard time crushing them but I like them whole anyway! |
 This batch of colcannon had potatoes cooked with skins. Grilled accompaniments: steak, zucchini and red bell pepper. |
 An extra taste enhancer is melting sharp cheddar cheese over top. Served with grilled hamsteak and salad. |
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A perfect way to boost nutrition in mashed potatoes, this is a favorite Irish side dish but can certainly appear at Oktoberfest in late September with bratwurst or sauerbraten. I like the subtle crunch and texture cabbage provides, and using red potatoes and leaving the skins on, adds extra color and nutrition. (An optional version is to double or triple the recipe and after cooking, spread in an oblong baking dish, sprinkle with sharp cheddar cheese and bake in a moderate oven until heated through well and cheese melts.)
Ingredients
- 1 pound all-purpose potatoes (or red potatoes)
- 1/8 cup milk
- 1/8 cup sour cream
- 3 tablespoon butter, divided
- 1/2 medium onion, chopped fine (about 1/3 cup)
- 1 clove garlic, minced
- 1/2 teaspoon caraway seeds, crushed (optional)
- 4 ounces cabbage (about 1/6 wedge of a medium size cabbage)
- 1/4 cup chicken broth
- Salt and pepper to taste
Directions
- Heat 1 ½ cups water covered in a large saucepan to boiling. Peel potatoes or leave the skin on if you prefer. Cut potatoes in large cubes and place in saucepan, reduce heat and cook covered until tender, about 15-20 minutes. Drain and mash with milk, 2 tablespoons butter and sour cream. Cover and keep warm.
- Meanwhile slice cabbage thin, then cut crosswise in 2 to 3 inch length pieces (will measure about 2 cups.)
- Saute onion and garlic in 1 tablespoon butter in large skillet until tender. Stir in caraway seed and saute 1-2 minutes. Stir in cabbage and chicken broth; heat to boiling. Cook, covered over medium heat until cabbage is wilted and broth mostly absorbed, about 10 minutes.
- Stir cabbage mixture into potatoes and season to taste with salt and pepper.
- Yield: 5 side-dish servings about ½ cup each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 5 servings | |
| Calories 140 | |
| Calories from Fat 75 | 54% |
| Total Fat 8.49g | 11% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 86mg | 4% |
| Potassium 363mg | 10% |
| Total Carbs 14.54g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.06g | 1% |
| Protein 2.38g | 4% |
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Menus and Pairings
Goes Well With: bratwurst, sauerbraten, pot roast, ham, chicken, beef
Reviews
February 27, 2013
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