This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year.
1 1/2 pounds red potatoes, cut into 1-inch cubes
7 1/2 cups chopped cabbage
8 green onions, chopped
1 cup fat-free milk
1/3 cup reduced-fat butter
3/4 teaspoon salt
1/4 teaspoon pepper
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12 to 15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking.
Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 6 minutes or until onions are soft.
Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
Preparation/Total Time: 30 minutes
Amount per serving (3/4 cup): Calories 131, Fat 4 g (Saturated Fat 2 g), Cholesterol 11 mg, Sodium 320 mg, Carbohydrate 22 g, Fiber 4 g, Protein 4 g. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Recipe Courtesy Of
Pam Kennedy, Lubbock, Texas