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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, April 4, 2011

White Beans and Cabbage

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.



83 Responses to “White Beans and Cabbage”

  1. Aggie — 4/4/11 @ 4:15 pm

    Just pre-ordered this book today! Looking forward to getting it…this is my kind of recipe. Looks delicious, and it really doesn’t get too much easier.

  2. I love super-easy and healthy recipes! Working from home makes lunch so much more difficult. I feel like I can’t leave my desk for more than 5 minutes at a time, so this recipe looks like it fits the bill! I love how the potatoes are in such small pieces – bet they get crispy on the outside. Yum.

  3. Super easy, healthy and a wholesome recipe. Gotta get me the recipe book :)

  4. Winnie — 4/4/11 @ 7:46 pm

    My copy is on it’s way from Amazon right now…yay! I can’t wait :)
    ps I blogged about ochazuke inspired by YOUR book today…so delicious!

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  6. ameena — 4/5/11 @ 7:01 am

    Love to eat this stuff and cook as well…thanks for your recipe that would add to my collection of yours…More power to you Ray..Thanks a lot to make us inspire for doing good things in our kitchen to serve delicious and healthy meal for the whole fam…God bless you always…

  7. Shawn — 4/5/11 @ 9:37 am

    I am intrigued…I’ve never eaten these things combined but I have every thing on hand to make this dish. I am sooo trying this today!

  8. That looks really good. We watch $10 Dinners with Melissa d’Arabian a lot and she uses a ton of beans and eggs to keep costs down. We usually have shelf full of canned beans and this looks like a good recipe to try.

    One from Melissa d’Arabian that we like a lot is sauteed cannellini beans. We change it up by adding some stewed tomatoes and a hit of red wine vinegar. http://www.foodnetwork.com/recipes/melissa-darabian/sauteed-cannellini-beans-recipe/index.html

  9. Mary C. — 4/5/11 @ 12:47 pm

    This caught my eye and looks wonderful. I have a daughter who adores cabbage! This cookbook looks great too.

  10. Katrina — 4/5/11 @ 1:15 pm

    This looks so tasty! Beautiful presentation too :)

  11. Janice Harper — 4/5/11 @ 1:18 pm

    Looks delicious, and affordable. And to help slice the cabbage super fast, I recommend a mandolin — turns a head of cabbage into near tissue thin slices in seconds.

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  15. DessertForTwo — 4/6/11 @ 12:36 am

    Thanks for the sneak peak into Heidi’s new book :)

  16. Thank you for taking the time and showing this recipe with us. It was really very helpful, can’t wait until dinner

  17. Tia Nguyen — 4/6/11 @ 11:00 pm

    This looks fantastic, Jaden! Can’t wait to make it this weekend. Thank you :)

  18. sandra — 4/7/11 @ 12:08 am

    Just made thus and it came out soooo yummy! And filling too!

    Thanks for the recipe!

  19. Simple yet it looks so delicious. Have a great weekend Jaden!

  20. Heidi — 4/7/11 @ 2:58 pm

    Thanks again for the beautiful write-up Jaden. Hope to see you soon. -h

    p.s. Love that skillet :)

  21. Looks amazing. I bet this would be delicious with navy beans as well. What about adding some toasted sesame seeds for extra crunch? Can’t wait to try this.

  22. Marianne — 4/7/11 @ 4:27 pm

    I just made this and yummmm, my husband, the “what’s in it”..
    meat and potatoes man..had three servings. I had already ordered the cook book so I am glad that he liked it. My only caveat is I think the prep and cook time is a little longer than shown. It took me more that 5 minutes to chop the stuff that needed chopping. Not complaining but just mentioning.

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  24. This looks so quick and gealthy and delish! I bet it is even good reheated the next day. Yum!

  25. got hungrier as the pictures progressed!

  26. fortycloves — 4/10/11 @ 7:58 am

    This reminds me of a dish that my mom’s made for years – cabbage and lima beans. It’s wonderful! Looking forward to trying this version of the dish. Thanks!

  27. Jim — 4/10/11 @ 8:48 am

    This turned out to be even better than I expected. I loved the contrast between the creaminess of the beans and potatoes and the crunchiness of the cabbage(I’m not sure it’s clear that the cabbage retains its crunch). This will become a regular part of my rotation. Thank you Jaden and Heidi.

  28. Miri Leigh — 4/10/11 @ 12:08 pm

    This looks great. Thanks for the step-by-step directions!

  29. Hi, great recipe! I love beans, I wonder if you could also add pasta, maybe instead of potatoes…Ciao! Sabrina.

  30. Janine — 4/12/11 @ 8:05 am

    at the top of my comfort food list is a big bowl of hot ramen, but i can see how this could go all the way up the list! it looks really simple and really delicious too! plus i usually hv these ingredients in my pantry :)

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  32. Carolyn — 4/13/11 @ 9:07 pm

    How many will this serve as a side dish?

  33. Ann — 4/14/11 @ 11:13 am

    Who would have thought cabbage and beans would go together.
    It looks delicious. I definately will try it.

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  35. Carolyn — 4/15/11 @ 6:32 pm

    Thank you! I was worried it wouldn’t be enough to feed my hungry crew but it did! It was almost like stone soup, I kept looking at the ingredients thinking it wasn’t enough food. I loved it, the textures were fabulous and the flavors were a good foil for spicy chicken.

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  39. Faey — 5/8/11 @ 7:15 am

    I love cabbage. This is definitely going to be added to me list of healthy favorites. Always looking for new fast, fresh, and simple dishes to make.

  40. Susan — 5/8/11 @ 8:08 pm

    Looks like a great recipe!
    I love cannellini beans, but am still looking for the best canned version. Is there any brand in particular that you would recommend?

  41. Char — 5/10/11 @ 5:41 pm

    My question is: What do you serve this with??? I love cabbage and potatoes. Beans…sometimes. But this looks and sounds quicky and yummy. :) Cooking it tonight, but need to know what to serve it with? Do you eat it over rice???

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  46. GM — 10/26/11 @ 7:04 pm

    I just made this and it’s pretty good. I subb’ed butter for the oil, powdered rosemary for thyme, and added a small bit of chinese five spice. The only major change I would suggest though would be to add the cabbage at the same time as the potatoes. It took quite awhile to cook. When it was finished the beans were mushy- still tasty though. Thanks for the recipe!

  47. Pictomo — 1/11/12 @ 2:21 pm

    I like Eden brand because they use a BPA-free liner. That’s what I used for this delicious recipe and it worked great…or soak your own…

  48. ARS — 2/19/12 @ 10:26 pm

    I made this tonight… It was yummy! Thank you! I will come back to try more of your recipes! =)

  49. ARS — 2/19/12 @ 10:28 pm

    Oh… and I served this as a main dish and it fed the four of us. We had fruit as a side dish.

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