An easy weeknight meal that is both healthy and delicious! Serve this as a side or on top of rice for a complete meal. This dish comes together in about half an hour and is a great way to eat one of winter’s best veggies – cabbage!
- Wash the potatoes well, and cut them into small 1-centimeter cubes. Heat the oil in a large skillet over medium heat, then add the potatoes and cook, tossing occasionally until they are starting to brown, about 8 minutes.
- Add the onion and cook for a few minutes until softened. Add the beans and cook until they brown just a bit, about 5-7 minutes. When they’re nearly done, add the coriander, sage, and thyme, and toss together.
- While the veggies cook, cut the cabbage in half, then slice it into 1-centimeter strips. Add the cabbage to the skillet, cover, and let steam for a few minutes. Remove the lid cook until the cabbage is softened but still a bit crunchy, tossing frequently. Add salt and pepper to taste, and serve immediately. If you grind peppercorns using a pepper mill, you’ll experience a flavor explosion that hits your tongue in the best way. I highly recommend not skipping this as the pre-ground stuff is not nearly as tasty as freshly ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Dinner
Keywords: cabbage, potatoes, white beans, vegan, gluten-free, autumn, winter