Saute of Potatoes, White Beans and Cabbage

Another recipe from Heidi Swanson's new cookbook 'Super Natural Every Day' - this concoction is pictured on the front of the book - .  I made this one pretty much as is. 

A few days ago, I wondering what to make for a side with a turkey meatloaf, Heidi's book had just arrived and this sounds easy and I had all of the ingredients (usually my major consideration when decided what to cook...) so I gave it a try, not really expecting much.  I mean, none of these ingredients is an attention grabber individually.

But, when put together in this oh so simple manner - it is heavenly (and I don't really like potatoes much).  The textures are very interested: the creaminess of the beans, the little bits of crunchy potato, and the lingering crispness of the cabbage - its so good! 

Since these ingredients and the preparation is so simple, I think its very important to use a good quality sea salt and freshly ground black pepper (in fact, this is always important!).

It was so easy to put together and we all loved it.  True comfort food. 

2 tablespoons extra virgin olive oil
2 large potatoes, unpeeled, scrubbed, and cut into tiny cubes
sea salt & freshly ground black pepper
2 large shallot, minced
2 cups cooked white beans (or 1 15-oz can white beans, rinsed and drained)
3 cups finely shredded green cabbage
finely shredded Parmesan cheese (optional)

Heat olive oil in a large saute pan over medium high heat, add potatoes and a few pinches of salt and a few grinds of pepper.  Toss potatoes to coat with oil then cover.  Cook potatoes, tossing every few minutes until they are cooked through (8 - 10 minutes).  By sure to pick of the beautiful brown bits off the bottom of the pan as you toss.  Add shallots and beans, let everything brown a bit, scape the bottom of the pan to pick up all of the brown bits. Cook until everything is nicely browned.  Stir in cabbage, toss and cook a few more minutes until the cabbage just begins to break down (the cabbage should still be somewhat crunchy). 

Saute on a high enough heat that you get lots of brown bits; incorporating the browned crispy goodness through-out the dish is key.

Taste for seasoning, adjust salt and pepper.

Serve with a sprinkling of Parmesan if desired.