Caramelized Cabbage and Onion Colcannon Recipe
A side dish recipe you'll love, this Caramelized Cabbage and Onion Colcannon is buttery, salty, sweet, and fabulous.
Servings: 8 servings
Calories: 283kcal
Ingredients
- 3 pounds yukon gold potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups sliced Vidalia onion about one large onion
- 1 head savoy or green cabbage core removed and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 ounces room temperature cream cheese
- 1/2 cup half and half
- 4 tablespoons butter softened
- salt and pepper to taste
Instructions
- Add the potatoes to a large pot of salted water and bring to a boil over medium-high heat. Turn the heat down and simmer until the potatoes are fork tender, approximately 20 minutes.
- While the potatoes are cooking, heat the olive oil in a large skillet. Stir in the butter until melted. Add the onion. Cook until softened and beginning to caramelize. Add the cabbage. Cook until wilted and golden brown. Season with salt and pepper.
- Drain the potatoes and mash with a potato masher or fork. Add the cabbage, cream cheese, half and half and butter. Continue to mash by hand until combined. Season with salt and pepper, to taste. Serve immediately
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 444mg | Potassium: 970mg | Fiber: 7g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 62.5mg | Calcium: 134mg | Iron: 6.2mg