White beans and cabbage

Adapted from a recipe by Heidi Swanson in her book Super Natural Every Day by Barefeet in the Kitchen – submitted by Lori, Yorkville CSA

This recipe can be a one-dish meal—it’s full of protein (beans and cheese), carbs (potatoes) and vegetables (onions and cabbage).

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Prep Time 30

Course Main Course, Side Dish

Cuisine Italian

Servings servings

2 TBS olive oil
5 medium red potatoes scrubbed and cut into tiny cubes
1 small yellow onion roughly chopped
1 ½ cups cooked cannelini white navy, or great northern beans (1 can drained beans equals about 1 ½ cups)
1 small head green cabbage finely chopped
freshly grated Pecorino Romano or Parmesan cheese
kosher salt and freshly cracked pepper to taste