Description
A comforting mix of sautéed onion and cabbage folded into creamy potatoes, perfect for weeknight dinners or St. Patrick’s gatherings.
Ingredients
- 1 small head Green cabbage (core removed and thinly sliced)
- 1 medium Onion (thinly sliced)
- Fresh Parsley (chopped, for garnish)
- 4 medium Potatoes (peeled and diced into 1-inch pieces)
- Salt and pepper to taste
- 2 tbsp Butter
- 1/2 cup Milk
Instructions
- Chop the cabbage and thinly slice the onion. Dice the potatoes into roughly 1-inch cubes.
- Heat a large pot over medium heat and melt the butter. Add the onion and sauté until translucent, about 4–5 minutes.
- Add the sliced cabbage to the pot and cook until it wilts, about 6–8 minutes.
- Stir in the diced potatoes, pour in the milk, and season with salt and pepper.
- Bring to a gentle boil, then reduce heat to low and cover the pot.
- Simmer until the potatoes are tender, about 15–20 minutes. Uncover, check seasoning, and mash a few potatoes for a creamier texture.
- Remove from heat and garnish with chopped parsley before serving.
Notes
For a creamier texture, use Yukon Gold or red potatoes. Substitute olive oil and plant-based milk to make it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Irish