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Red Potato Colcannon
Starchy Vegetables-Other Vegetables
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
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
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.
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
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