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food blog friday: White Beans and Cabbage

Posted May 27 2011 7:50am

It’s !


This week’s recipe comes from Steamy Kitchen , which always has delicious and simple recipes that I ogle but have never actually made. The recipe in question: White Beans and Cabbage. This recipe is actually from the new cookbook Super Natural Every Day.

I made this dish several weeks back when I had a quarter of a cabbage head left in my fridge and couldn’t think of anything to do with it.

The only substitutions I made were to double the onion and to use Romano beans instead of white beans. I would recommend sticking with white beans because they hold their shape a little better.


From Steamy Kitchen


2 tablespoons extra-virgin olive oil
1 large russet potato, scrubbed and cut into tiny cubes
3-4 sprigs fresh thyme
1 onion, minced (recipe called for half)
One 15-ounce can romano beans (use white beans, it’s probably better), rinsed and drained
1/4 head of green cabbage, finely shredded
salt generously & pepper to taste



Heat the oil in a skillet over medium-high. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 8 minutes, tossing often, until each side is browned and the potatoes are cooked through.


Add the onion and the beans. Let cook, undisturbed for 5 minutes to brown just a bit, then scrape and toss. Cook until the beans are nicely browned on both sides.


Stir in the cabbage and thyme and cook for another minute. Sprinkle sea salt and pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.


Once I saw this recipe I figured the idea was a winner… it basically turns cabbage from a side dish into a meal. If your dicing skills are sharp and your knife is sharper then it takes no time at all to pull together this meal.

The flavour were fantastic. I love anything with thyme. Plus the combination of the onion and potato made the dish taste like home fries (and I was heavy-handed with the salt to emphasize this taste even further).

This is healthy comfort food. Make this dish.

Because I think the recipe benefits from extra salt and extra onions I give it:

2 Spoons!

recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.

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