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
- Heat the olive oil in a large skilled over medium-high heat.
- Add the potatoes and a pinch of salt. Toss, cover, and cook until the potatoes are cooked through, 5 – 8 minutes.
- 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.
- Add the cabbage and cook for another minute or so. Done!
Lauryn Cooks 