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Monday, April 4, 2011

White Beans and Cabbage

By SteamyKitchen / 75 comments »

To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes to make? Triple Score.

Last week, I received a copy of 101 Cookbooks Heidi Swanson’s brand new book, Super Natural Every Day ($12.77 on Amazon) and that very night, couldn’t wait to make this dish called White Beans and Cabbage.

Heidi’s book is filled with 100 of her very favorite everyday recipes, “Well-loved recipes from my natural foods kitchen.” If you’re looking to eat a little more healthful, this book will be your go-to book. When you pick up this book and browse through the pages, you really get a sense of connection with Heidi. Her food photography is peaceful, soothing and textured.

Simply put, Heidi is helping change the way people eat with wholesome recipes that are simple – most of the recipes in the book are no longer than a couple of paragraphs.

I know you’ll love this book as much as I do.

White Beans and Cabbage Step by Step

Slice your cabbage as thin as you can. Cut your potatoes in super-tiny dice, about the size of frozen peas ‘n carrots. Yes, that small!

You can use any type of canned beans, I used canned cannellini beans. Just make sure you drain the beans well and give them a good rinse to get rid of any of the liquid they were sitting in inside the can. The onion (or use 1/2 shallot) should be minced.

We’ll cook the potatoes first – make sure you spread them out all over in the pan and cook on all sides until browned.

Next, I add in the fresh thyme, onions and then the beans. Spread them all over the pan and cook until the beans get nicely browned.

Add the cabbage, toss and then season with salt and pepper to finish.

Print

White Beans and Cabbage

Servings: 4-6 Prep Time: 5 minutes Cook Time: 10 minutes
white-beans-cabbage-recipe-super-natural-every-day-cookbook-7984.jpg

Adapted from Super Natural Every Day by Heidi Swanson

Make sure you dice the potato very small - a little less than 1/2" cubes. It will make sure that the potato cooks through.

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium potato, scrubbed and cut into tiny dice
3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1/2 onion, minced
One 15-ounce can white beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
fine-grain sea salt

Directions:

1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.

2. Add in the fresh thyme, onion and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.

3. Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.

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Categories: American Recipes, Fast Recipes, Featured, Gluten Free Adaptable, Healthy Recipes, Recipes, Vegetables/Fruit
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75 Responses to “White Beans and Cabbage”

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  1. Reply
    chris — 3/1/12 @ 11:33 pm

    Mine came out a little dry. Does anyone have any suggestions?

  2. Reply
    Jim — 3/2/12 @ 8:25 am

    It is a pretty dry dish, so just dress it with a little EVOO if you want it moister. It’s a great recipe, filling and healthy.

  3. Reply
    Mary D T — 3/15/12 @ 12:15 pm

    um, how ’bout crisping a few slices of bacon instead of the olive oil? adds flavor and a bit of “moisture.” probably could do with a quarter cup or so of chix or beef stock till it’s mostly soaked up and everything’s nice and, again, “moist.” If you do add stock, taste it before adding salt. hey, go crazy and sprinkle in some black pepper to taste (lots for me). otherwise, a lovely recipe for starts.

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  5. Reply
    prashanthi — 4/13/12 @ 12:39 pm

    hey… very nice recipe specially for vegetarians for me…. thanks lott

  6. Reply
    Steve M — 4/15/12 @ 9:21 pm

    I did a variation on this tonight. I just happened to have the ingredients on hand. It was fabulous. I had never even heard of such a combination, but I am adding it to my arsenal now! Thank you!

  7. Reply
    Roberta B — 4/28/12 @ 4:17 pm

    I loved it just the way it was but maybe you could add some veggie or chicken broth

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  14. Reply
    PeekabooU2 — 11/15/12 @ 6:26 pm

    Is this supposed to be 4 potatoes?

    • SteamyKitchen replied: — November 16th, 2012 @ 10:26 am

      No, 4 ounces of diced potatoes, so 1 medium potato

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  18. Reply
    love — 1/15/13 @ 1:43 pm

    awesome

  19. Reply
    love — 1/17/13 @ 2:37 pm

    lovely

  20. Reply
    love — 1/19/13 @ 2:56 pm

    a really good recipie

  21. Reply
    love — 1/19/13 @ 6:20 pm

    only one potato? really?

  22. Reply
    love — 1/19/13 @ 7:32 pm

    this dish dosnt make very much. I doubled it and it made barely anything

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