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White beans and cabbage

January 28, 2012

White beans and Cabbage Hash

I came across an excellent cookbook at the library and have several post-its poking out of its pages.  This delicious dish is one of them.  Jim and I were both a little skeptical, but any misgivings we had flew right out the window with the first bite.  This was wonderful!  In my opinion, the only thing that would make it even better is serving it at breakfast with a perfectly cooked egg on top.  In fact, we both agreed that we’ll be doing that really soon.  The bottom line is that it’s a healthy recipe you can eat at any meal.  Thank you, Heidi Swanson!

{one year ago:  salted peanut butter hot chocolatenutella mocha hot chocolate, and peppermint white chocolate mocha}
{two years ago:  roasted chickpeas
{three years ago:  salted fudge brownies}

Recipe:  White Beans and Cabbage

(slightly adapted from Super Natural Every Day by Heidi Swanson)

2 Tbsp. extra virgin olive oil
3 medium red potatoes, cut into small cubes
1 large onion, diced
kosher salt
freshly ground black pepper
1 15-oz. can white beans, rinsed and drained
3 c. finely shredded green cabbage
grated Parmesan cheese

Pour the olive oil into a large skillet over medium-high heat.  Add potatoes and sprinkling of salt.  Toss, cover, and cook until potatoes are cooked through, 5-8 minutes, stirring occasionally.  Stir in the onion and beans.  Allow the beans to nicely brown on all sides, by stirring the pan now and then.  Salt and pepper, to taste.  When the beans are slightly crispy around the edges, stir in the cabbage and cook another minute or so, until the cabbage loses a bit of its structure.  Serve with Parmesan cheese.

 

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4 Comments leave one →
  1. January 28, 2012 8:49 am

    Oh, I love cabbage. And if you say it’s good I know it will be :) And I love the idea of the beans getting crispy, you have me curious!

  2. January 31, 2012 11:24 am

    I have this book at home and will have to flag this recipe. It looks and sounds delicious.

  3. Sheri permalink
    February 5, 2012 12:24 pm

    I tried this today and it’s delicious! Next time I wii probably use 2 cups cabbage. Also added salt. But love it, thanks for sharing!

  4. February 8, 2012 4:42 pm

    Made this and LOVED it! I added some fresh chopped thyme to mine (just because I had some on hand and wanted to use it up) and it was so good. My hubby (who claims he doesn’t like cabbage) went back for seconds! Thanks so much for sharing!

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