Tender crisp cabbage, lightly browned potatoes and cannellini beans
are combined to create a perfectly simple and absolutely delicious meal.
We had this on it's own for dinner and even my husband agreed that it
was surprisingly filling.
I knew as soon as I saw Taylor post this recipe at Greens and Chocolate that I'd be making this dish sooner than later. Having made it once now, I
already have plans to make this again (in a less vegetarian style) and
add some bacon or sausage. Even my boys, who are not big fans of
cabbage, ate a good bit of this.
Adapted from super natural every day by Heidi Swanson
2 tablespoons olive oil
5 medium red potatoes, scrubbed and cut into tiny cubes
1 small yellow onion, roughly chopped
1 1/2 cups cooked cannellini, white navy or great northern beans, or 1 can drained
1 small head green cabbage, finely chopped
freshly grated Pecorino Romano or Parmesan cheese
kosher salt and freshly cracked pepper, to taste
In
a large skillet, heat the olive oil over medium heat. Add the diced
potatoes and a generous pinch of salt (I added at least 1/2 a teaspoon)
and toss to coat well. Cover and cook until the potatoes are tender,
about 6-8 minutes. Stir the potatoes occasionally to ensure that all
sides are lightly browned.
Once the potatoes are
tender, add the chopped onion and cook for 6-8 minutes, until the onions
are translucent and lightly browned around the edges. Stir in the
cabbage and toss thoroughly. Add another pinch of salt and fresh pepper
according to your taste. Add the beans and toss gently. Do not stir too
often after you add the beans, as they will break down easily.
Cover
and cook over medium heat just a few minutes, until the cabbage is
tender. Sprinkle with cheese right before serving. Enjoy!
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