Source: Marilyn Helton

Cabbage, leek, and potato medley cooked in beef broth.

Servings

2 tsp vegetable oil
3 tsp Butter, unsalted , divided
1 fresh leeks , white part only, halved lengthwise, then sliced in 1/2-inch strips
1 Onion, red, fresh, large, whole , halved and cut in 1/2- inch strips
1 fresh shredded cabbage , quartered, cored, and cut in 3/4-inch slices (or Savoy)
1 lb Potatoes, with skin, fresh, small 1 3/4"-2 1/4" (red, 8 potatoes)
15 oz fat free unsalted beef broth
1 pinch salt (to taste)
1 pinch black pepper (freshly ground, to taste)

1 Heat oil with 1 tsp. butter in medium non-stick skillet over medium-high heat. Sauté leek and onion until they start to brown, about 5 minutes. Add half the cabbage, stirring and turning until coated with oil and wilted, about 4 minutes. Continue adding cabbage a handful at a time, until it is all wilted, about 8 to 10 minutes. Pan will be very full.
2 Pour in half the broth and bring to a boil. Reduce heat and simmer until cabbage absorbs broth, about 15 minutes. Add remaining broth. Cook until cabbage is soft, about 15 minutes.
3 Meanwhile, place potatoes in saucepan and cover with 2 inches of cold water. Bring to boil over high heat, cover, reduce heat and cook until just tender, about 15 minutes. Drain potatoes and cut them in half.
4 Mix cooked potatoes into cabbage. Season with salt and pepper. Transfer mixture to a serving bowl. Dot top with remaining butter, cut into small pieces. Mix to combine and melt butter. Serve immediately.

Colcannon can be kept 3 to 4 days, refrigerated. It reheats well in a microwave.