White Beans and Cabbage
White Beans and Cabbage might be a good recipe to expand your side dish collection. For 50 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 234 calories, 10g of protein, and 7g of fat. This recipe serves 4. This recipe from Steamy Kitchen has 256 fans. If you have olive oil, sea salt, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 100%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: White Beans And Cabbage, One-pot cabbage & beans with white fish, and Cabbage with White Beans, Turnip, and Pecorino.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
3 cups (8 ounces) very finely shredded green cabbage
1 15-ounce can white beans, rinsed and drained
3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
2 tablespoons extra-virgin olive oil
1/2 onion, minced
1 medium potato, scrubbed and cut into tiny dice
fine-grain sea salt
Equipment:
frying pan
Cooking instruction summary:
1. 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.2. 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.3. 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.
Step by step:
1. 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.
2. Add in the fresh thyme, onion and the white beans and spread all around the skillet.
3. 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.
4. 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.
Nutrition Information:
covered percent of daily need
