This is another recipe I made from Super Natural Everyday by Heidi Swanson. Very easy to make and delicious. I left out the parmesan cheese and added a clove of garlic.
I decided to make this recipe after I came home from my parents house with a green cabbage from my father’s garden. I opened up the cookbook for inspiration and saw this cabbage, potatoes and white bean recipe. For those of you who know me, this is my kind of recipe. Greens and beans together. I later realized that this dish is featured on the cover of the book.
Back to the subject of father’s vegetable garden. It’s awesome and I want one. Every year the urge to have a garden and grow some of my own grows inside me. Going out to my parents house last weekend and seeing the garden so full of wonderful fresh produce, just made that desire stronger. Several types of beans, different types of greens, multiple tomatoes, squash, zucchini, cucumber, asparagus, carrots, beets, and more.
For now I have to make do with my small balcony and a few pots. Better than nothing. I definitely think I can do more with the space and a little creativity. There are people who have done some amazing things with small spaces in terms of growing vegetables in urban areas. More research required to spark some ideas.
I don’t think I could be much happier with what I chose to do with my homegrown cabbage. The dish was incredibly simple, and very satisfying. It is the type of meal you could have for breakfast, lunch or dinner. If you eat eggs I think that this would be really good with a fried egg served on top.
This recipe has given me ideas for other combinations of beans and greens with potatoes. I will give some a try and let you all know how it goes.
Green Cabbage, Potatoes, and White Beans
This recipe from Super Natural Everyday. I omitted the parmesan and added garlic. Check out Heidi’s amazing website 101cookbooks.
2 tablespoons extra virgin olive oil
115 g potatoes, unpeeled, scrubbed and cut into tiny cubes
1 large shallot
1 clove of garlic, finely chopped
2 cups cooked white beans (1 540 ml can)
3 cups finely shredded green cabbage
fine grain sea salt
Add the olive oil to a large skillet over medium heat. Add the potatoes and a pinch of salt. Toss, cover and cook for 5-8 minutes, scrapping the bottom and mixing the potatoes around a few times during cooking. So they brown evenly and don’t stick to the bottom.
Add the shallots and the beans. Allow the beans to brown a little for a few minutes. Stir in the cabbage, cover and cook for a few more minutes until the cabbage softens. Season with salt and pepper.
Great for breakfast, lunch or dinner.
Powered by Facebook Comments