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Easy Colcannon
What You Need
• 2 lbs red potatoes, cut into 1 inch cubes
• 7 ½ cups chopped cabbage
• 1 bunch green onions, chopped
• 1 cup fat-free milk
• 1/3 cup butter
• ¾ tsp. salt
• ¼ tsp. pepper

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking. Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft. Drain potato mixture. Mash with milk mixture, butter, salt and pepper.


Weekly Specials
Unit: .25 lb.
Reg: $2.85
Sale: $1.95

Napa Valley Naturals Sunflower Oil
Unit: 25.4 oz.
Reg: $11.35
Sale: $10.15

Cascadian Farms Peas & Carrots
Unit: 1 ea.
Reg: $3.75
Sale: $3.35

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