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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Contemporary Colcannon

Source: Marilyn Helton

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

Nutrition Facts

Makes 9 servings
Amount Per Serving

Calories	128.5

Total Carbs	23.4 g

Dietary Fiber	5.3 g

Sugars	6.2 g

Total Fat	2.4 g

Saturated Fat	1.0 g

Unsaturated Fat	0.7 g

Potassium	686.2 mg

Protein	3.6 g

Sodium	70.9 mg

Dietary Exchanges 2.4 Fat, 1.9 Vegetables, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
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.
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.
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.