I love cabbage. I love beans. I love onions sauteed just so, and I love garlic, diced and added at the end. Oh, and I so love, love parmesan cheese–just a wee bit–sprinkled liberally over all. Wait, can you add a wee bit of cheese while sprinkling liberally? Hmm, I’ll have to think on that one. In the meantime, try this awesome recipe, White Beans and Cabbage, shared from the Steamy Kitchen website and taken from the pages of Heidi Swanson’s cook book, Super Natural Every Day.
I make this recipe all the time, and last week I made it twice. It is super easy and super fast…takes about the same time as it takes me to wash any fruit we are having for dinner and set the table. Okay, so there is a lil bit of prep time to the dish before cooking begins, but I’m used to that. When you live life as a Flexitarian, you do lots of food prep. Veggies and raw fruit don’t wash, peel, and slice themselves, but I have found the process of getting dinner ready to be very therapeutic, especially when the food I’m setting before my family or guests is what I know to be fresh, tasty, and so nutritionally charged as to keep their bodies in tip, top shape for at least the next day or two, if not longer.
I try to pull them into healthy eating scenarios whenever I can, cuz I love them!
I own Heidi’s cook book and would recommend it to anyone. There is some delicious grub on the pages of this volume. I purchased the paperback copy, so pretty inexpensive, and it was worth every penny just for this dish (the cover art recipe for her book).
Note: I omit the potatoes from this recipe,and sometimes I add a lil turkey sausage, when I have it. You don’t need it though, I promise. So scrumptious, I’m salivating as I type this!
What is your favorite veggie packed meal? How much animal protein do you eat in a week?