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Side Dish For School Red Potato Colcannon
Starchy Vegetables-Other Vegetables
Ingredients 60 Servings 8 lbs. Red Potatoes 1/4 cup butter, unsalted 2 cups yellow onion, thinly sliced 4 lbs. 12 ounces green cabbage, raw, thinly sliced 1 quart 1 cup milk, low-fat, 1% 1 Tablespoon 1 teaspoon salt 1 Tablespoon black pepper 120 Servings 16 lbs. Red Potatoes 1/2 cup butter, unsalted 1 quart yellow onion, thinly sliced 9 lbs. 8 ounces green cabbage, raw, thinly sliced 2 quarts 2 cups milk, low-fat, 1% 2 Tablespoons 2 teaspoons salt 2 teaspoons black pepper Preparation Scrub potatoes and cut in half. Place in a perforated steamer pan in a single layer. Steam until potatoes are tender. Alternatively, place potatoes in a stockpot, steam-jacketed kettle or a tilt skillet and cover with cold water. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Internal temperature should reach at least 135°F. Drain potatoes. While potatoes are cooking, heat the butter in a large sauté pan or a tilt skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.Reduce heat to low. Stir in milk, salt and pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher until the potatoes become creamy with some chunks. Transfer to 2-inch steam table pans and hold hot at or above 135°F until service.
1/2 cup = 1/4 cup starchy vegetable, 1/4 cup other vegetable
Nutrition Calories74 Fat1.2g Sodium195mg Cholesterol3 Carbohydrates14g Fiber2g Protein2.5g Potatoes USA Disclaimer
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