EatingWell


3
4
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 lb small red potatoes, scrubbed and cut in half1 Tbsp butter½ cup onion, thinly sliced6 cup green cabbage, thinly sliced (about 1/2 head)1 cup low-fat milk1 tsp salt¼ tsp white pepper

Directions

1. 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.

2. 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.

3. 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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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 179
  • Calories from fat 36
  • Total Fat 4gm 6%
  • Sodium 653mg 27%
  • Total Carbohydrates 31gm 10%
  • Fiber 5gm 20%
  • Protein 6gm
  • Cholesterol 11mg 4%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Gluten Free, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Potato, European, Easy, 30 Minute, Quick, Steaming, Fall, Spring, Summer, Winter, Thanksgiving

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