- 2 1/2 pounds potatoes, peeled and cut into 1-inch cubes
- 6 slices turkey bacon (center cut pig bacon can be substituted)
- 1 tablespoon bacon grease (if using center cut) or 1 tablespoon canola oil (if using turkey bacon)
- 6-8 cups coarsely shredded cabbage (about 3/4 of a small head)
- 1 large sweet or yellow onion, chopped
- 1/2 cup fat free half and half
- 1/4 cup fat free sour cream
- Salt and pepper to taste
- Place potato pieces in a large saucepan with enough water to cover them. Bring to a boil and cook until tender (about 15 to 20 minutes).
- Add turkey or center cut bacon to large, nonstick frying pan and cook over medium high heat until brown and crispy. Remove the bacon to a plate with paper towels. Once cool, crumble the slices into pieces and set aside.
- If using turkey bacon, add a tablespoon of canola oil to the frying pan and begin to heat over medium-high heat. If using center cut bacon, drain most of the bacon grease from the pan leaving that last tablespoon of grease in the frying pan. Add the onions and cabbage and saute until soft, stirring often. Keeping a lid on the frying pan helps keep the vegetables moist as they cook.
- Drain the potatoes and add the hot potatoes to a large mixing bowl. Add fat-free half-and-half and sour cream to the mixing bowl and beat on low until mashed potatoes form. Season with salt and pepper to taste if desired. Stir in the cabbage mixture and transfer mixture to a serving bowl. Sprinkle the crumbled bacon over the top.
Makes 8 servings
per serving: 255 calories, 9 g protein, 45 g carbohydrate, 5.5 g fat, 1 g saturated fat, 2.4 g monounsaturated fat, 1.5 g polyunsaturated fat, 13 mg cholesterol, 5 g fiber, 241 mg sodium (not included salt to taste). Calories from fat: 19 percent.
© 2007 Elaine Magee
© 2007 WebMD Inc.
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