- 2 tablespoons extra-virgin olive oil
- 3/4 cup cubed potatoes with skin
- sea salt to taste
- 1 large shallot, thinly sliced
- 1 can white beans, rinsed and drained
- 3 cups very finely shredded green cabbage
- nutritional yeast
Pour the olive oil in large skillet over medium -high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until potatoes are cooked through 5 to 8 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 shallot and the 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 nicely browned and a bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dusted with nutritional yeast.
This recipe is from an awesome cookbook called Super Natural Every Day I got for Christmas from my soon to be sister-in-law Liv.