This recipe comes from Cooking Light and reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.
What you'll need:
- 2 tablespoons butter, divided
- 2 1/2 cups diced peeled baking potato (about 14 ounces)
- 1 cup diced onion (about 4 ounces)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups fat-free, less-sodium chicken broth
- 2 cups water
- 3 tablespoons water
- 8 cups thinly sliced savoy cabbage (about 1 pound)
- 1 tablespoon chopped fresh thyme leaves
Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.
Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated. Feeds 4 - 6.
butter - $2.38
potatoes - $3.77/5 lb bag
yellow onions (3 lbs) - $0.99
bouillon cubes - $1.89/jar of 20
cabbage - $0.50/lbTotal - $2.35