This Irish cabbage-and-potato dish would traditionally be made with green cabbage, but soft, tender Savoy cabbage works particularly well. While all potatoes should be well scrubbed before cooking, these need to be especially clean as they’re mashed in their skins.


1 1/2 pounds small all-purpose potatoes, well scrubbed

3 cloves garlic, peeled

1 teaspoon salt

2 tablespoons vegetable oil, such as olive or canola oil

1 large onion, finely chopped

1 1/2 pounds Savoy cabbage, cut into 1-inch chunks (12 cups)

1/2 teaspoon pepper


1. In a medium saucepan, combine the potatoes, garlic, and cold water to cover. Bring to a boil, reduce to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Drain, reserving ½ cup of the potato cooking liquid.

2. Return the potatoes and garlic to the saucepan. Add ¼ teaspoon of the salt and the reserved potato cooking liquid. With a potato masher, mash the potatoes and garlic until smooth. Set aside.

3. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring frequently, until golden brown and tender, about 15 minutes.

4. Add the remaining 1 tablespoon oil, the cabbage, pepper, and remaining ¾ teaspoon salt, and cook, stirring frequently, until the cabbage is tender, about 15 minutes. Stir in the potatoes and cook for 10 minutes to combine the flavors. Makes 4 servings

Nutrition Facts

per serving
calories 260
total fat 7.2g
saturated fat 1g
cholesterol 0mg
dietary fiber 10g
carbohydrate 46g
protein 8g
sodium 648mg

Good source of: fiber, folate, magnesium, niacin, potassium, thiamin, vitamin B6, vitamin C, vitamin E


Along with its distinctive flavor, cabbage offers impressive nutritional benefits. It contains natural plant chemicals (phytochemicals) called indoles that appear to lower the risk of hormone-related cancers. Cabbage also has good amounts of vitamin C, folate, and fiber (1 cup of cooked cabbage provides 6.6 g, and uncooked, 7.6 g of fiber), making it a nutritious and heart-healthy food.

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 20 Oct 2011

Last Modified: 24 Mar 2015