Cabbage is a great vegetable because it’s so versatile, inexpensive, and stays fresh a long time (good for someone like me who buys vegetables every two weeks or less); there are so many things you can do with it! I’m making colcannon for lunch today, and thought it would be a good time to share this frugal and tasty recipe.
- 4 c. green cabbage, chopped
- 2 c. water
- 1 T. oil
Simmer chopped green cabbage in 2 c. water and 1 T. oil. Drain.
- 1 c. onions or leeks, chopped
- 4 cloves garlic, minced (optional)
- 1/2 c. butter
- 4 c. cooked potatoes, quartered (can be baked or boiled – I boil them because it’s faster)
- 1 c. milk (I use raw)
- salt, pepper to taste
Saute the onions or leeks in butter (add garlic now if you’re using it) until translucent. Add cooked potatoes and milk to the potato mix and simmer it all until it’s warm. Then mash it all together, and add the cooked cabbage to the pot with the potato mixture and heat for a few minutes until its thoroughly warmed through. Mix it all together, season with salt and pepper and top with some more butter if you like. Filled with protein, carbs, healthy fats, and veggies – a balanced meal and cheap to boot!
(This post is part of Pennywise Platter Thursday.)