White beans and cabbage
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!
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
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.