Parmesan Potatoes and Cabbage

    35 minutes

    This is my version of colcannon, the Irish potatoes and cabbage side dish. It has a delicious rich cheesiness.

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    Serves: 6 

    • 2 large white baking potatoes
    • 1 yellow onion, diced
    • 1 tablespoon olive oil
    • pinch nutmeg
    • 2 tablespoons butter
    • 1/2 large head cabbage
    • 1/2 cup (125ml) milk
    • 1/2 cup (60g) grated parmesan cheese

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Wash potatoes and cut them in half. Oil skins lightly and microwave until cooked (8-10 minutes).
    2. Saute onion in olive oil in a saucepan until soft, add nutmeg.
    3. When potatoes have cooked, remove peel and slice potatoes thinly then cut slices in thirds. Add potatoes to onions then add butter.
    4. Shred cabbage and add to saucepan. Cabbage will steam a bit. Add 1/2 cup milk and heat until cabbage is fully cooked.
    5. When all vegetables are done, mix in 1/2 cup parmesan cheese and enjoy.

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