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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve and boil the new potatoes until they are soft the time needed will depend on the size of your potatoes- cutting them in thirds rather than halving them shortens the cooking time (they can also be roasted for a nicer texture or microwaved if time is short- but boiling brings the recipe closer to the original in which you'd mash the potatoes). | 2. Shred the cabbage. | 3. Remove potatoes from the boiling water, and boil the cabbage until it is cooked to taste (3-5 min) While you are boiling the cabbage, lightly fry the shallots in 1 tbsp of the butter if desired in a pot deep enough for the potatoes and cabbage. | 4. Add the remaining butter, the potatoes, the cabbage and sauté briefly while mixing in the caraway seed and the nutmeg. | 5. Garnish with a little sprinkle of nutmeg and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	1			-	-	-	-
cabbage	1			-	-	-	-
shallot	2	shallots		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.