White Beans and Cabbage, Parmesan Potatoes, and Shallots

Picture of Cabbage with White Beans from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

Serves 4-6  |  Adapted from Super Natural Everyday Heidi Swanson


  • 2 tablespoons extra-virgin olive oil
  • 1 medium potato, scrubbed and cut into tiny dice
  • 1 large shallot thinly sliced
  • One 15-ounce can white beans, rinsed and drained
  • 3 cups (8 ounces) very finely shredded green cabbage
    fine-grain sea salt (Other veggies can be used in place of cabbage such as corn and zucchini)
  • A splash of Apple Cider Vinegar
  • A bit of freshly grated Parmesan cheese


  1. Dice the potato very small – a little less than 1/2″ cubes. This will ensure that the potatoes cook through.
  2. Heat olive oil in a medium pan over medium-high heat.
  3. Add potatoes spreading them evenly in the pan and cook for about 5 minutes tossing them to cook evenly on all sides.
  4. Stir in the shallots and beans and cook for 2 minutes to brown.
  5. Cook until the beans are nicely browned on both sides.
  6. Stir in the cabbage or other veggies and cook for another minute.
  7. Sprinkle with sea salt and freshly ground black pepper and a splash of Apple Cider Vinegar.
  8. Stir and toss again. Cook until the cabbage has wilted down.
  9. Sprinkle with a little Parmesan cheese and serve.