White Bean, Potatoes, and Cabbage Skillet

Being home for the holidays is challenging as I come from a family of meat eaters. The easiest way to avoid temptation while still being a part of family meals is to make a side for the group which can serve as a meal in itself for me.

Last night my family was making a pork roast so I immediately thought of cabbage as a good side option. I had just received Swanson's book, "Super Natural Every Day" for Christmas and decided to give a recipe she had in there a shot. With potatoes, cabbage, and white beans it was very much a meal in and of itself. And my family enjoyed it as as side as well...even my two year old niece!

Ingredients:

2 tablespoons extra-virgin olive oil
2 small red potatoes, scrubbed and cut into tiny dice
1 shallot, minced
1 15-ounce can white beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
coarse and fine-grain sea salt

Directions:

1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Add sprinkle of coarse salt. 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 shallot 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. (I added more olive oil here to soften the cabbage - you might find you need some sort of liquid). Once the cabbage has wilted down, the dish is ready.

*For my non vegan family members, I added some Parmesan cheese to the mix.