Food & Drink Magazine

Cabbage and Beans

By Mariealicerayner @MarieRynr

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I don't do it very often, and my waistline shows it, but occasionally I do like to try to eat something healthy, and by that I mean low fat and filled with fiber.   I do eat healthy for the most part . . . just not low fat, which I suppose means unhealthy.   I can't win!
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The other day I had some cabbage that needed using up and so I decided to make something for our lunch with that.   It's amazing what you can do with just a few simple ingredients and a bit of ingenuity.
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One potato, a small cabbage, a large shallot and a tin of beans.  That's all this is . . .oh and a smattering of Parmesan on the top.  So simple and so tasty.
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You cut the potato into small cubes and brown them slowly in ajust a touch of of olive oil.  Once they have begun to brown you add some thinly sliced shallot, and then a well drained tin of cannellini beans . . .
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You let them brown too, or as much as you can do . . . beans are not something which are easily browned.   Then you toss in the cabbage and some fresh thyme leaves . . .
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Continue to cook until the cabbage is nice and tender and then serve up.  If you cut the cabbage really thin, that shouldn't take too long.  Of course if you are impatient you can parboil the cabbage first . . . just drain it really well.
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Then again, you may enjoy a bit of crunch.  I do enjoy the crunch . . . but my tummy doesn't.   I'm afraid my cabbage has to be a bit well done . . . getting old is a pain in the pattootie in a lot of ways . . . and the way that things like this affect my innards is just one of them.   (I know!  TMI!)
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Any ways, this was economical, simple, hearty,  delicious and quick.
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*White Beans and Cabbage*
Serves 4Printable Recipe

This is hearty and satisfying and not altogether unhealthy.  I love this.2 TBS olive oil1 medium floury potato, unpeeled and cut into small dicefine sea salt and freshly ground black pepper1 large Eschalon Shallot, peeled and thinly sliced1 425g tin of cannellini beans, drained and rinsed and drained again (15 ounce)1/2 of a small cabbage shredded finely, about 3 cupsthe leaves from one sprig of fresh thymefreshly grated Parmesan cheese to serve   photo SAM_8159_zps02ce4e08.jpg

Heat the olive oil in a large skillet.  Toss in the potato cubes once it is hot and stir fry, seasoning with some salt and black pepper, once the potatoes are tender and have begun to brown, add the shallots.    Cook and stir for a few minutes, then scoot them to one side with the potatoes.  Add the beans in one layer and allow them to brown slightly, scrape them up and allow them to brown some more.  Toss in the cabbage and season again lightly, adding the leaves from the thyme.  Cook for another few minutes, until the cabbage is limp, but still maintains it's color.  The timing of this depends on the kind of cabbage you use.   A savoy is not as sturdy as a white cabbage, so will not take as long.  Give it all a good toss and then slide the whole bunch into a large flat bowl to serve.  Dust with a good dusting of Parmesan Cheese and serve, passing more Parmesan at the table.

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