Colcannon

This Irish country dish came to the U.S. in the 1800s with the wave of Irish immigration.  Perfect for St. Patrick’s Day, this recipe is recommended by the American Institute for Cancer Research:

Ingredients

2 Tbsp. extra virgin olive oil
4 medium onions, halved and sliced
1 small green cabbage, about 1 3/4 lbs., quartered, cored and cut in
1/2-inch strips (about 12 cups)
4 medium yellow-fleshed or white potatoes, halved
1/4 tsp. dried thyme
Salt and freshly ground black pepper, to taste

 

Instructions

In a large Dutch oven, heat oil over medium-high heat.  Stirring to coat with oil, add onions, then cabbage, first letting some onions wilt to make room for the rest.  When all vegetables are wilted  (about 10 to 12 minutes), reduce heat to medium-low and cook 20 minutes, stirring occasionally, until vegetables are soft and moist.  Increase heat back to medium-high and cook until mixture is golden and very soft, 12 to 15 minutes, stirring occasionally.

Meanwhile, place potatoes in large saucepan, cover with cold water, and set over high heat.  Bring to boil, lower to simmer, and cook until potatoes are soft when pierced with a knife, about 20 minutes.  Drain, peel, set aside in serving bowl and keep warm.

When cabbage-onion mixture is finished cooking, add to potatoes.  Coarsely mash potatoes together with cabbage.  Add thyme, season to taste with salt and pepper and serve.  Makes 4 servings.

Per serving: 366 calories, 7 g. total fat (1 g. saturated fat), 69 g. carbohydrate, 8 g. protein, 12 g. dietary fiber, 66 mg. sodium.