White Beans And Cabbage
In this savory skillet recipe, the delicate flavors of white beans, potatoes, and cabbage come together to create a wholesome and satisfying dish. With a touch of aromatic thyme and the richness of olive oil, each ingredient builds on the other, resulting in a harmonious blend of textures and tastes. This simple yet flavorful meal is perfect for a quick weeknight dinner that is both nourishing and delicious.
— Constant Cookbook
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium potato, scrubbed and cut into tiny dice
- 3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 onion, minced
- One 15-ounce can white beans, rinsed and drained
- 3 cups (8 ounces) very finely shredded green cabbage
- fine-grain sea salt
Instructions
- Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.
- Add in the fresh thyme, onion and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.
- Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.
Cook Time
10M
Prep Time
PT5M
Yield
4-6
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