Colcannon
Got this out of a Jane Brody cookbook. I guess I like it because it has cheese! And I definitely use more than the recipe calls for. I wasn't sure about the prep time - think that would depend on various factors...so I upped it a little.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1/4 cup milk
- 1 tablespoon butter
- 1 cup chopped onion
- 4 cups shredded green cabbage
- Carbohydrate 8.47612812873229 g
- Cholesterol 9.12578125453828 mg
- Fat 3.47437031417964 g
- Fiber 2.43000001964832 g
- Protein 1.84914843829319 g
- Saturated Fat 2.14230875103202 g
- Serving Size 1 1 serving(s) (129g)
- Sodium 59.0501432443526 mg
- Sugar 6.04612810908396 g
- Trans Fat 0.291691562643765 g
- Calories 68 calories
Boil potatoes in lightly salted water until tender.Drain,reserving the liquid,and set them aside to cool Using the reserved potato water,boil the cabbage and onion for about 5 minutes- Drain and set aside.When potatoes are cool enough to handle,peel and mash with milk,butter,and salt and pepper,to taste.Add the reserved onion and cabbage mixture.Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.Sprinkle with remaining cheese on top.Heat in a moderately hot oven and let cheese on top brown slightly.
