Tuesday, February 21, 2012

White Beans and Cabbage


White Beans and Cabbage || Super Natural Every Day
Grilled Baby Zucchini

White Beans and Cabbage

2 tablespoons extra-virgin olive oil
4 ounces potatoes, unpeeled, scrubbed and cut into tiny cubes
1 large shallot, minced
One 15-ounce can white beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
fine-grain sea salt
a bit of freshly grated Parmesan cheese


Heat olive oil in a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover and cook, stirring occasionally, until potatoes are cooked through and browned on each side, 5 to 8 minutes.

Stir in the shallot and 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 a bit crispy on all sides.

Stir in the cabbage and cook for another minute or until the cabbage loses a bit of its structure. Sprinkle with sea salt, freshly ground black pepper and grated Parmesan to taste.

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