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Nutrition Facts
Serving Size 233 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 220 mg 9%
Total Carbohydrate 28 g 9%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 5 g
Vitamin A 8% Iron 8%
Vitamin C 70% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Colcannon
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 baking potato, peeled
1/4 cup(s) green cabbage, diced
2 Tbsp unsalted butter
1/2 cup(s) white onion, diced
3 Tbsp H-E-B Milk
1/4 Tsp H-E-B Iodized Salt
4 green onions, chopped
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Instructions

1
Peel or scrub potatoes, then chop into 3/4 inch chunks.
2
Place potatoes and cabbage in a 3 quart stockpot; cover with water.
3
Bring water to a boil. Cook 15-20 minutes over medium-high heat until tender.
4
Melt butter over medium heat in a small skillet.
5
Sauté onion 2-3 minutes. Add milk and salt to skillet and heat.
6
Drain potatoes and cabbage.
7
Mash or whip with warm milk mixture until smooth.
8
Stir in green onions, reserving a few for garnish, if desired.

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