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8Ingredients
25Minutes
280Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 yukon gold potatoes (medium, peeled and halved)
- 8 Tbsp. unsalted butter
- 1/2 cup milk (or light cream)
- 1 green cabbage (small, cored and sliced thin)
- 2 cups kale (ribs removed and sliced thin)
- 8 scallions (finely chopped)
- salt
- pepper
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Directions
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium160mg7% |
Potassium1290mg37% |
Protein9g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber10g40% |
Sugars1g |
Vitamin A40% |
Vitamin C160% |
Calcium20% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Joanne Bernier 2 years ago
Good: even kids liked it. Because of kids, I would cut shreds in shorter lengths so it would fit their forks better.
Cooked 3 strips bacon and used that to cook cabbage in fry pan.
Omitted kale.
Lisy is awesome 3 years ago
I used half russet potatoes because I ran out of yellow and it was still really good! Sautéed the cabbage and added some frozen Kale near the end. The cabbage to potato ratio looked really high but it incorporated really well and was potato-ey delicious!
Bill M. 6 years ago
Made this dish exactly as instructed and it was delicious! Saved the recipe and will definitely make it again in the future. For a bump in flavor, I may try adding roasted garlic into the potatoes while mashing.
Jenn Harlan 8 years ago
This was an excellent potato recipe! It tasted wonderful with the cabbage and kale! I will definitely make it again!