White beans & cabbage from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 86) by Heidi Swanson

  • shallots
  • Parmesan cheese
  • potatoes
  • green cabbage
  • cooked white beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned white beans for cooked white beans.

  • gamulholland on August 27, 2020

    Simple, delicious, and filling. Also popular with the kids.

  • vinochic on January 09, 2017

    So simple, yet so tasty! I used an enameled coated cast iron pot and there wasn't too much sticking. Will definitely be making this again!

  • TrishaCP on March 19, 2016

    This is a great hash-like recipe that is a perfect vehicle for cabbage. The sum is really greater than the parts. I skipped the Parmesan and it was still very tasty. I completely concur with using a pan that doesn't stick-you will have real problems otherwise.

  • wittwoman on November 23, 2015

    Surprisingly great flavor for being such a simple, speedy, hearty dish with so few ingredients. Not much to look at, but also reheats well.

  • Rutabaga on February 10, 2015

    Since I have a stainless sautee pan, I added plenty of oil to allow the potatoes to brown without sticking. I found that my potato cubes were so small, they just blended into the final dish, which wasn't a bad thing, but next time I will make them a little larger, maybe about half the size of the beans. I also added extra olive oil with the beans, partly to avoid sticking, but also because olive oil, potatoes, and white beans just go together so well. This is a great inexpensive, easy supper for any time of year.

  • jaelsne on June 06, 2014

    Not a pretty dish for company, but a delicious weeknight meal. The dish reminds me of a hash. The cabbage adds an interesting, but not overpowering flavor. Very different from the norm, and sure to be repeated.

  • monica107 on January 25, 2014

    If you'd like to omit the Parmesan, black pepper (and some more salt) works nicely but it is a pretty different dish. Use a nonstick or seasoned cast iron pan - I tried stainless the first time and had a big thick coat of caked-on mush on the bottom so nothing browned. Big mistake.

  • maggiewt on September 25, 2013

    Agreed that this recipe is MUCH better than it appears. I use a cast-iron as well, the larger the better.

  • kb_mw on October 19, 2011

    Love love LOVE this recipe. The first time I made it, both my husband and I were skeptical, but it is really excellent. We use a cast-iron skillet, I would recommend either that or non-stick to get the potatoes browned. We make this at least once a week. Easy, CHEAP, and tasty, a real winner.

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