March 10, 2008 at 10:39 am (Uncategorized)
There are countless variations on this classic Irish potato-and-cabbage combination—mine is made with steamed red potatoes, sauteed cabbage and just a touch of butter.
| 1 pound small red potatoes, scrubbed and cut in half |
| 1 tablespoon butter |
| 1/2 cup onion, thinly sliced |
| 6 cups green cabbage, thinly sliced (about 1/2 head) |
| 1 cup milk |
| 1 teaspoon salt |
1/4 teaspoon pepper
| Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. |
| Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes. |
| Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency. |
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