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Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, scant 1 cup serving eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, scant 1 cup serving each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, scant 1 cup serving each
Yield:
6 servings, scant 1 cup serving each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6sprigssprigs fresh thyme1cuplow-fat milk6 cloves garlic, peeled6 scallions, sliced5 cups finely shredded green cabbage, (about 1 pound)4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunksSalt & freshly ground pepper to taste2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6sprigssprigs fresh thyme
1cuplow-fat milk
6 cloves garlic, peeled
6 scallions, sliced
5 cups finely shredded green cabbage, (about 1 pound)
4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
Salt & freshly ground pepper to taste
2tablespoonschopped fresh parsley
DirectionsTie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.TipsTo make ahead: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.Originally appeared: EatingWell Magazine, March 1998
Directions
Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.TipsTo make ahead: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.
Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.
Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.
Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.
Tips
To make ahead: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.
Originally appeared: EatingWell Magazine, March 1998
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Nutrition Facts(per serving)98Calories1gFat21gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
