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Recipe by Ronit Peskin.
8 large potatoes
1 large onion
2 tablespoons butter or oil
2-3 cloves garlic (optional)
milk or cream (as needed)
salt, to taste
black pepper (optional)
1/2 head white cabbage
1/2 head red cabbage
1 head kale
1 head Swiss chard
Wash potatoes well, then boil in salted water until soft. Peel if desired. (The skin is full of nutrients.)
Heat the butter or oil in a sauté pan over medium heat.
Sauté the onions and garlic until golden.
Add cabbage, kale, or chard. Cook until soft.
Mash potatoes well. Add to pan and mix to combine with vegetables.
Add milk or cream until you reach the desired consistency. Some prefer their colcannon soupy; I enjoy it slightly runnier than regular mashed potatoes. Add salt and pepper to taste.
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cabbage by weight how many ounces of cabbage would i use, if i am using, bagged, shredded cabbage?
4 cups of shredded is about a head. Depends on the bag I guess.