Colcannon - cooking recipe

Ingredients

1 lb. Chinese cabbage
3 large potatoes, peeled and halved
1/2 medium onion, sliced
2/3 c. low-fat evaporated milk
freshly ground pepper to taste

Preparation

Cover potatoes with water in large Dutch oven or pot; boil until tender, about 20 minutes.
While potatoes cook, trim and slice cabbage.
Add to pan, adding more water as necessary. Combine onion and evaporated milk in medium saucepan and simmer over medium heat until onion is soft, about 15 minutes.
When potatoes and cabbage are tender, drain water from pan.
Spoon potatoes into bowl and mash.
Add cabbage and milk-onion mixture; season with pepper to taste and serve.
Yield:
8 servings.