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.
White Beans and Cabbage
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
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.