CABBAGE MASH RECIPES

Name: Creamy Mashed Potatoes with Cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9 servings.
Ingredients: 6 medium potatoes (about 2-3/4 pounds), peeled and quartered; 3 cups chopped cabbage; 1 medium onion, chopped; 1/4 cup water; 1/4 cup 2% milk; 1/4 cup butter, cubed; 1-1/4 teaspoons salt; 1/2 teaspoon pepper

CREAMY MASHED POTATOES WITH CABBAGE RECIPE: HOW TO MAKE IT

Creamy Mashed Potatoes with Cabbage Recipe: How to Make It image

For a buttery dish with wonderful texture and flavor, we make the comfort food known as “colcannon,” an Irish version of mashed potatoes with cabbage. —Peggy Goodrich, Enid, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 9 servings.

Number Of Ingredients 8

Ingredients

6 medium potatoes (about 2-3/4 pounds), peeled and quartered
3 cups chopped cabbage
1 medium onion, chopped
1/4 cup water
1/4 cup 2% milk
1/4 cup butter, cubed
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender., Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHARRED CABBAGE WITH BUTTERNUT-MISO MASH RECIPE | COOKING ...

Charred Cabbage With Butternut-Miso Mash Recipe | Cooking ... image

Slow-cooked, grilled, shredded into slaw, or fermented to make kimchi or kraut, the humble cabbage knows no bounds. This stand-out crucifer is also rich in compounds called isothiocyanates, which may help lower cancer risk.

Provided by Jamie Vespa, MS, RD

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 15

Ingredients

1 (16-oz.) pkg. peeled and cubed fresh butternut squash
1 tablespoon unsalted butter
1 tablespoon white miso
1 garlic clove, grated
1/4 teaspoon crushed red pepper
1 small head red cabbage
1 tablespoon canola oil
1/2 teaspoon kosher salt
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons lower-sodium soy sauce
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/2 cup fresh cilantro leaves
1/4 cup unsalted roasted cashews, roughly chopped

Steps:

Bring a large saucepan of water to a boil. Add squash, and reduce heat to medium; simmer until tender, about 10 minutes. Drain. Combine squash, butter, miso, garlic, and red pepper in a food processor. Process until smooth. Cut cabbage in half lengthwise. Cut each half into 4 equal wedges. Heat canola oil in a large cast-iron skillet over high. Add cabbage, cut sides down; cook until charred, about 5 minutes. Flip cabbage; cook until charred, about 5 minutes. Remove from pan. Sprinkle with salt. Stir together sesame oil, lime juice, soy sauce, honey, and ginger in a bowl. Place 2/3 cup squash mixture in each of 4 bowls. Top evenly with cabbage wedges, sesame oil mixture, cilantro, and cashews.

Nutrition Facts : Calories 278, CarbohydrateContent 30 g, FatContent 18 g, FiberContent 6 g, ProteinContent 6 g, SaturatedFatContent 4 g, SodiumContent 517 mg, SugarContent 11 g, UnsaturatedFatContent 13 g

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