White Beans & Cabbage

Thanks to my grandma and her wonderful cooking, I absolutely love cabbage and love finding new ways to cook with it! This is a recipe from Heidi Swanson's cookbook Super Natural Every Day. I used chickpeas but you can use whatever favorite white bean you have on hand. For leftovers, add some good quality vegetable broth to this and there you have cabbage soup! I did not use Parmesan cheese as Heidi did, simply because I did not have it available, but all you cheese lovers go right ahead. This can very easily be made as a Daniel Fast dish by not adding the cheese or butter to dish. Hope you enjoy!

Ingredients:
2 tbsp olive oil
5 medium size potatoes, scrubbed and cut into small cubes
Sea salt
1 can chickpeas, drained
1 head small green cabbage, finely shredded
2 tbsp butter or spread

Pour the olive oil in a large non-stick skillet over medium high heat. Add the potatoes and a big pinch of salt. Toss, cover and cook until the potatoes are cooked through, about 5-7 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all sides get color. Stir in the beans and butter and cook for a couple minutes until they brown a bit, then toss again. Stir in the cabbage and cook for another 2 minutes or until the cabbage loses some structure but not too long that it's limp. Serves about 4.