If my boys had their way, we’d have meat with every single meal. But eating too much meat isn’t good for you. And buying too much meat isn’t good for my wallet. So I serve vegetarian meals fairly often. Because this recipe is made with beans and potatoes, it’s filling enough that the boys don’t complain about being hungry a half hour after they eat it.
Cook for your Life reported:
Mild-flavored, creamy cannellini beans, also known as white Italian kidney beans, will stick to your ribs while supporting your health. One cup of cooked beans contains 45% of daily fiber, which the American Institute for Cancer Research (AICR) reports can support healthy digestion, help stabilize blood sugar, and possibly protect against a variety of cancers and chronic illnesses. Cannellini beans are also rich in the trace mineral manganese, and are good sources of calcium, copper, and iron.
Cannellini Beans And Cabbage
- 2 tablespoons olive oil
- 1 medium-sized potato, scrubbed and diced
- ½ teaspoon dried thyme
- ½ onion, minced
- 1 15-ounce cans cannellini beans, drained and rinsed
- 3 cups green cabbage, finely shredded
- Sea salt, to taste
- Black pepper, to taste
- Pour olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the skillet. Cook for about 5 minutes, scraping and tossing the potatoes while cooking to ensure each side browns.
- Add thyme, onion and beans and spread all around the skillet. Cook undisturbed for 2 minutes, then scrape and toss. Cook until the beans are nicely browned on both sides.
- Stir in the cabbage and cook for 1 minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted, the dish is ready to serve.
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