Cabbage with White Beans and Shallots

This is now a go-to recipe.  It’s quick, easy, and (a very big plus in my book) it reheats really well.  You can make it as a light meal or a side dish and my husband is always after me to add a little meat to it (bacon or ham would probably pair beautifully).  The cabbage offers a sweetness, the potatoes provide texture, the entire plate is insanely healthy (we’re talking nothing but beans and veggies here with 4 ounces of white potato), it’s just a great dish.  That said, I have yet to make it look even relatively appetizing.  Heidi Swanson uses a photo of it on the cover of her book, Super Natural Every Day, but mine always looks bleached out, a tad crispy brown, and rather unappealing.  Don’t serve it to anyone who will judge their food before they taste it.

Ingredients

  • 2 Tbsp olive oil
  • 4 oz potato, unpeeled, cut into tiny cubes
  • 1 large shallot, thinly sliced
  • 1 can white beans, rinsed
  • 3 cups cabbage, shredded
  • salt, sprinkle liberally at appropriate intervals
  • [optional] Parmesan cheese on top

Directions

  1. Heat the olive oil in a large skilled over medium-high heat.
  2. Add the potatoes and a pinch of salt.  Toss, cover, and cook until the potatoes are cooked through, 5 – 8 minutes.
  3. Stir in the shallots and beans.  Let the beans brown a bit in a single layer without tossing too frequently.  Toss, brown, repeat; this takes a few minutes.
  4. Add the cabbage and cook for another minute or so.  Done!
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