Creamy Potatoes With Cabbage Recipes

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.

CREAMY POTATO-CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
• Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.

CREAMY POTATOES WITH CABBAGE

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

CREAMY CABBAGE AND POTATO SOUP

Steps:

• Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
• Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
• Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
• Whisk the water, flour and skim milk together and add to to soup.
• Add cubed cheese and stir until cheese is melted and soup is heated through.
• Add salt and pepper to taste.

POTATO AND CABBAGE CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.