White Beans and Cabbage

I made this recipes many times out of a wonderful cook book called Super Natural Every Day by Heidi Swanson. Heidi also has her own blog called 101cookbooks. This recipe burst with many flavors and is always a must make. The crisp potatoes with the soft white beans go well together. I hope you enjoy this recipe as much as I do. If you get a chance pick up Heidi Swanson's cookbook.

White Beans and Cabbage 

2 tablespoon extra-virgin olive oil

3 medium potatoes unpeeled, scrubbed, and cut into tiny cubes

Fine-grain sea salt

1 large shallot, thinly sliced

1 can white beans

3 cups very fine shredded green cabbage

A bit of freshly grated Parmesan cheese- vegan option use nutritional yeast

Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and big pinch of salt. Toss, cover and cook until the potatoes are cook through, 5-8 minutes. Be sure to scrape the pan and toss potatoes once or twice along the way so all sides get color. Stir in the shallot and the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dust with Parmesan or nutritional yeast.