Potatoes, Beans and Cabbage, Oh My!

It’s getting colder here in Boston.

So cold, that I’m starting to chase after the cats in the apartment, scooping them up and insisting that they fall asleep on me on the couch, because it’s much cheaper than turning the heat on.

Found you!

What, you don’t want to move?  Please?


As the days grow shorter and with the cold starting to creep in through our poorly insulated windows, Roo has been requesting one of his favorites a lot lately: potatoes.

“Can we have potatoes tonight?”  “You know what I love?  Those oven roasted potatoes you make.”  “Did we get potatoes in our CSA this week?”

While I can’t in good conscience make Roo a plate of oven roasted potatoes for dinner, I did find a dish that seems equally as hearty as one, and packed with flavor.

It also resulted in my first time cooking with nutritional yeast, a staple in vegan cooking (and source of vitamin B12).  “Nooch” brings a cheesy flavor to whatever dish you add it to.

I didn’t go overboard with it this first time, as the main flavors of caramelized onion, aromatic garlic and warm red pepper flake still shine through, but I like that it brought everything together.  I also love that the potatoes still seem oven roasted, as they’re cooked in the pan with a bit of olive oil, and that some of the caramelized onion grab onto them, knowing that by being BFFs, it would mean something.  Lastly, the beans and cabbage, for those who are a little afraid (as Roo was), I can only say, they. are. essential. The cabbage, while softened a bit in the pan, keeps a lovely texture and remains a bit sweet, perfect when wound around a bean or too.

Adapted from Super Natural Every Day

Serves 4


3 tablespoons of olive oil

2 potatoes, peeled and diced

1 Big pinch of salt

1 onion, diced

3 cloves of garlic, minced

1 teaspoon of red pepper flake (if you’re sensitive to spicy food, start with a quarter teaspoon and go up from there)

1 (15 ounce) can of white beans, drained, rinsed very well and drained again (I used a combination of chick peas and black beans as that’s all I had. I bet this would be even better with cannellini beans)

3 cups cabbage, practically shredded (I used purple as that’s what I received from my CSA this week)

1 tablespoon of nutritional yeast (I used 1, but if you love the “Nooch,” go for whatever you want) *optional, as it’s not really a pantry staple for most*


A very sharp knife

A large saute pan

A spatula

Pour the olive oil into your saute pan and place over a burner on medium high heat.  When the oil starts to shimmer, add the diced potatoes and a big pinch of salt.  Stirring occasionally, cook the potatoes about eight to ten minutes, until they start to brown.

Add the diced onions.  Cook, stirring occasionally, until they start to brown, about seven minutes.

Add the red pepper flake and minced garlic.  Stir until fragrant, about thirty seconds.

Add the beans and stir into the ingredients until well combined.  Let the beans settle in a single layer in the pan, allowing them to brown a bit before moving again.  After they brown a bit, stir the ingredients again, allowing them to brown on the other side (you want crispy beans).

Add the cabbage after the beans have browned on both sides.  Stir the cabbage into the ingredients until well combined.

Add the nutritional yeast, if using.  Stir until well combined with the ingredients.

Allow all ingredients to cook for another minute, or until the cabbage becomes a bit soft.

Serve warm.

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