1-1/2 lb potatoes (about 4 large), peeled, quartered
3 slices bacon, chopped
1 small onion, chopped
1/2 cup water
4 cups thinly sliced cabbage
2 tbsp butter
1/2 cup milk, warmed
1/2 tsp salt
1. Place potatoes in a Dutch oven or large saucepan. Add enough cold water to cover potatoes.
Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until
potatoes are tender.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp, stirring occasionally.
Remove bacon from skillet with slotted spoon; drain on paper towels. Stir onions into reserved
bacon drippings in skillet; cook and stir 2 minutes or until crisp tender. Add the 1/2 cup water; stir to
release browned bits from bottom of skillet. Add cabbage; mix well. Cover & cook 7 minutes or until
cabbage is tender and water has evaporated, stirring occasionally.
3. Drain the potatoes; return to saucepan. Add in the butter. Mash potatoes until creamy, gradually
adding milk. Add in cabbage mixture, bacon and salt; stir until well blended.
Yield: 10 Servings
Serving Size: 1/2 cup per serving
WW Points+ = 3
Calories: 120, Total Fat 7g, Saturated Fat 3g, Cholesterol 10mg, Sodium 210mg, Carbohydrates 14g,
Fiber 2g, Sugars 3g, Protein 3g, Vitamin A 4%DV, Vitamin C 15 %DV, Calcium 4 %DV, Iron 2 %DV
WW Plus+ = 3