Recipe adapted from and with thanks to Super Natural Every Day by Heidi Swanson
5medium red potatoesscrubbed and cut into tiny cubes
1small yellow onionroughly chopped
1 1/2cupscooked canneliwhite navy or great northern beans, or 1 can drained
1small head green cabbagefinely chopped
freshly grated Pecorino Romano or Parmesan cheese
kosher salt and freshly cracked pepperto taste
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and a generous pinch of salt (I added at least 1/2 a teaspoon) and toss to coat well. Cover and cook until the potatoes are tender, about 6-8 minutes. Stir the potatoes occasionally to ensure that all sides are lightly browned.
Once the potatoes are tender, add the chopped onion and cook for 6-8 minutes, until the onions are translucent and lightly browned around the edges. Stir in the cabbage and toss thoroughly. Add another pinch of salt and fresh pepper according to your taste. Add the beans and toss gently. Do not stir too often after you add the beans, as they will break down easily.
Cover and cook over medium heat just a few minutes, until the cabbage is tender. Sprinkle with cheese right before serving. Enjoy!
White Beans and Cabbage https://barefeetinthekitchen.com/white-beans-and-cabbage/