By Julia Westhoff
Yay for St. Patrick’s Day! Such a great excuse to indulge in one of my favorite meals – corned beef. Salty, fatty, corned beef – my love for it is written in my Jewish-Irish DNA.
Two years ago, I wrote about my usual recipe. This year I’m healthifying it by making this side dish to go with it. It’s delicious for any time of the year, actually – it’s a substantial but light side dish (does that make sense?). And it’s pretty enough to be the cover recipe for one of my favorite cookbooks, Super Natural Everyday by Heidi Swanson. Enjoy!
Green Cabbage, Potatoes, and White Beans
From Heidi Swanson’s Super Natural Everyday
2 tablespoons extra virgin olive oil
4 oz potatoes, unpeeled, scrubbed and cut into tiny cubes
1 large shallot (I usually just use garlic)
1 clove of garlic, finely chopped
2 cups cooked white beans
3 cups finely shredded green cabbage
Fine grain sea salt
Grated parmesan cheese
Add the olive oil to a large skillet over medium heat. Add the potatoes and a pinch of salt. Toss, cover and cook for 5-8 minutes, scrapping the bottom and mixing the potatoes around a few times during cooking. So they brown evenly and don’t stick to the bottom.
Add the shallots and the beans. Allow the beans to brown a little for a few minutes. Stir in the cabbage, cover and cook for a few more minutes until the cabbage softens. Season with salt and pepper and sprinkle on some cheese.