Online Recipe Database Direct Access

RSS Feeds
This recipe is liked by 0 person(s).


Colcannon Categories: Vegetables|Side dishes
Nb persons: 6
Yield: 1 scant cup
Preparation time: 30 min
Total time: 30 min
Source: EatingWell: March 1998

    6 sprigs  fresh thyme
    1 cup  low-fat milk
    6 cloves  garlic, peeled
    6  scallions, sliced
    5 cups  green cabbage, finely shredded (about 1 pound)
    4 medium  Yukon Gold potatoes, peeled and cut into 2-inch chunks (about 1 pound)
      freshly ground pepper to taste
    2 tablespoons  chopped fresh parsley


Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.

Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.

Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.

Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.

Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper (optiona: add a light drizzle mesquite olive oil to give a smokey, bacony flavor). Transfer to a warmed bowl and garnish with parsley.


Per serving : 99 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 3 mg Cholesterol; 21 g Carbohydrates; 4 g Protein; 3 g Fiber; 84 mg Sodium; 476 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable

Tips & Notes

Make Ahead Tip: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact