I’m trying to get back into my regular cooking routine, but in the meantime, y’all are going to get some random old recipes that I have had sitting here as drafts FOREVER. You don’t get any fun commentary about the recipe for now, ok? Just ingredients and instructions.
Deal with it. Now go cook some cabbage.
Seared Cabbage with White Beans and Potatoes
Recipe adapted from Refinery 29
- 2 tablespoons unsalted butter
- 2-3 medium potatoes, peeled and cut into tiny cubes
- Sea salt, to taste
- 2 large shallots, thinly sliced
- 1 can white kidney beans
- 3 cups very finely shredded green cabbage
- Freshly grated Parmesan cheese, to garnish
- Heat the butter in a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss to coat, cover, and cook until the potatoes are cooked through and evenly golden brown, five to eight minutes. Make sure to toss the potatoes and scrape the sides several times so that the potatoes are evenly cooked.
- Stir in the shallots and beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are browned and crispy.
- Stir in the cabbage and cook for a few minutes, until the cabbage begins to wilt. Serve topped with grated Parmesan.