This is on the cover of Heidi Swanson’s Super Natural Everyday and it looks oh so inviting. I have this book displayed in my kitchen so I could barely wait to try this recipe out. I, of course, made a couple of modifications that are reflected below but a big thanks to Heidi for sharing her wisdom and to Steamy Kitchen for capturing this shot!
Average Time: 20 minutes
2 Tbsp extra virgin olive oil
2 sweet potatoes, scrubbed and cut into tiny cubes
1 large shallot, thinly sliced
1 Tbsp hot paprika
3 cups cooked and cooled white beans or about 1 can (15 oz) white beans, rinsed and drained
6 cups finely shredded green cabbage
Sea salt and pepper
Freshly grated parmesan cheese (optional)
1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. 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 shallots, the white beans and the paprika spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again, making sure to cook until the beans are nicely browned on both sides.
3. Stir in the cabbage and cook for another minute or so until the cabbage looses a bit of its structure. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again.
4. Serve with a sprinkle of parmesan cheese.