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and the Division of Bone Disease at the Faculty of Medicine, University of Geneva.

Posted: 22 August 2011 |Author: Osteoporosis Australia

Red Potato Colcannon

There are countless variations on this classic Irish potato-and-cabbage combination-ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes


1 pound small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup low-fat milk, milk
1 teaspoon salt
1/4 teaspoon white pepper


1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until
just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.
2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent,
about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to
brown, about 5 minutes.
3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8
minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired
Per serving : 182 Calories; 4 g Fat; 2 g Sat; 0 g Mono; 11 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 5 g
Fiber; 653 mg Sodium; 842 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk