Each Monday, the Women of WIN are blessed with a bag of assorted groceries from St. Jude Catholic Church in Wichita [stjudewichita.org]. The challenge is discovering recipes that will turn that weekly bounty into tasty meals the whole family will enjoy. WIN’s weekly Food Bank Recipe Challenge helps our women do that.
The challenge: Turn fresh cabbage, potatoes and a can of beans into a tasty meal.
The response: Savory Cabbage, Potatoes and Beans
This simple vegetarian dish takes about 15 minutes to prepare, but if you’re a multi-tasking mom, you can whip it up in the pan and let it simmer while you’re taking care of other business. For added protein and flavor, stir in a bit of diced ham or crumbled sausage.
Savory Cabbage, Potatoes and Beans
Serves 4, approx. 200 calories per serving
- 2 tablespoons extra virgin olive oil
- 1 medium cooked potato, finely cubed
- ½ teaspoon dried thyme, basil or oregano
- ¼ cup chopped onion
- 1 (15-ounce) can cannelloni or other white beans, rinsed and drained
- 3 cups finely chopped or shredded green cabbage (about ¼ head)
- Salt and pepper to taste
Scrub the potato and pierce the skin with a knife, then bake in the microwave until soft, 5-10 minutes. (If you don’t have a microwave, finely dice the raw potatoes and fry in a bit of oil until soft, about 5 minutes.)
In a large skillet, heat the olive oil over medium-high heat. Add potatoes and fry until lightly browned. Stir in onion and cook until soft, about 2 minutes. Stir in beans, herbs and optional ham or sausage and cook until heated through.
Stir in shredded cabbage. Reduce heat to low, cover and cook until cabbage is tender but still crisp, about 2-3 minutes. Season with salt and pepper to taste, then serve.
Optional: Stir in 1/2 cup diced ham or a crumbled sausage patty (adds 155-200 calories per serving)
Nutrition information from supertracker.usda.gov/myrecipe.aspx
