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Cabbage and Potatoes
Source: dLife

Creamy potatoes, kale cabbage, and onions sauteed in olive oil.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 144.7
Total Carbs 25.0 g
Dietary Fiber 3.0 g
Sugars 3.7 g
Total Fat 4.0 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 408.5 mg
Protein 4.6 g
Sodium 46.4 mg
Dietary Exchanges
1 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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0 3/4 lb  kale, chopped
1 lb  russet potatoes
1 pinch  salt and pepper
1 tbsp  extra virgin olive oil
1 each  medium onions
0 1/2 cup  evaporated skim milk
  1. Fill a large saucepan with water and bring to a boil. Put the kale in the boiling water and cook for 8 minutes. Drain then press to remove all water. Chop into fine pieces.
  2. Put the potatoes in the saucepan and cook, covered, for about 15 minutes then drain. Transfer the potatoes into a blender and pulse to a puree.
  3. Mix together the potatoes and kale. Sprinkle with salt and pepper.
  4. Heat the oil in a nonstick skillet. Sauté the onions until they become soft. Pour in the milk. Add to the potatoes.

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