Every Irish family has its own version or this classic dish. Make it part of your St. Patrick's Day menu, along with lamb chops, carrots and soda bread.
12 to 16 servings
2 pounds cabbage, shredded
2 cups water
4 pounds potatoes, peeled and quartered
2 cups milk
1 cup chopped green onions
salt and coarsely ground pepper to taste
1/4 cup butter, melted
crumbled cooked bacon and minced fresh parsley
In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes or until tender. Drain and keep warm.
In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley.
Preparation Time: 10 minutes
Cook Time: 35 minutes
Amount per serving (3/4 cup without salt and bacon): 149 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 50 mg sodium, 26 g carbohydrate, 3 g fiber, 4 g protein.