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Contemporary Colcannon
Source: Marilyn Helton

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

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 1 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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Ingredients Directions
  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.

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