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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

1 Head of cabbage or 1 pound
of kale shredded
4 Potatoes, peeled and cooked
1 Onion or 6 scallions, finely
chopped
1/4 c Milk
Salt & pepper
3 T Butter
Fresh parsley, chopped for
garnish

INSTRUCTIONS

http://www.foodtv.com/midatl/reclist.htm  In very little water, cook
the cabbage or kale until tender. Drain and  squeeze out as much water
as possible.  Mash or rice the potatoes until very smooth. Mix in the
cooked  cabbage, onions, milk salt & pepper.  Heat half the butter in a
frying pan or skillet and add the potato  mixture. Flatten slightly so
it looks like a large pancake. Fry until  the edges are crisp-looking.
Dot the top with the remaining butter  and place under the broiler for
a few seconds until slightly browned.  Sprinkle with parsley.  Serves 4
Serving suggestion: Colcannon goes well with grilled or poached
sausages.  Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb
19, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 979
Calories From Fat: 336
Total Fat: 38.4g
Cholesterol: 96.5mg
Sodium: 787.3mg
Potassium: 3878.3mg
Carbohydrates: 142.5g
Fiber: 24.5g
Sugar: 10.1g
Protein: 26.2g


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