White Beans and Cabbage

I saw this dish as made by Joanne at Eats Well With Others, and new I had to make it mine.  I adore cabbage and don't use it nearly as much as I should.  

I sauteed some brats first to go with this dish, then proceeded to prepare the cabbage in the same pan and liked the flavor it added.  I also added a little of the flipflop Chardonnay toward the end and think that was a great touch too :)

Here's the recipe...hope you'll give it a try if you get a chance.

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2 tbsp olive oil
4 oz potatoes, unpeeled, scrubbed and cut into tiny cubes
1 large shallot, thinly sliced
1 cup dried white beans, soaked and cooked (I used canned)
8 oz finely shredded green cabbage
1/4 cup freshly grated parmesan cheese

1. Pour the olive oil into a large skillet over medium-high heat.  Add the potatoes and a big pinch of salt.  Toss, cover, and cook until potatoes are cooked through, about 5-8 minutes.  Be sure to scrape the pan and toss the potatoes once or twice so that all sides get browned.

2. Stir in the shallot and the beans.  Let the beans cook in a single layer for a few minutes, until they brown a bit.  Then scrape and toss again.  Cook until the beans are lightly brown and crispy on all sides.

3. Stir in the cabbage and cook for another minute, until the cabbage loses its structure.  Serve dusted with parmesan.

We ended up having a bit of a multi-cultural meal this particular night. 

Along with the cabbage and brats, we had some Mexican Corn Cups I had seen made on the Food Network quite some time ago. (I loved these, I'll put the recipe below for you), and my attempt at fried green tomatoes covered with some homemade salsa.  Not a bad meal!

Mexican Corn Cups:

(from Food Network)

• 4 ears sweet corn, husked and silks removed
• 4 tablespoons mayonnaise or Mexican sour cream
• 4 tablespoons unsalted butter, softened
• 6 tablespoons crumbled queso fresco or mild feta cheese
• Ground chili powder for sprinkling
• Salt, for sprinkling
• Lime wedges, for serving, optional

Directions

Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise (I used sour cream) and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.