I'm a little bummed. You see, Deb, my kitchen-crush Deb, just released her book tour schedule. This should have been a happy day for me, right? She's even coming to the lovely suburbs of Chicago, close enough that I could even drag Ben along! But now, this glee, this happy, excited, can't wait to just get my hands on the darn book and now may, just maybe I could get it signed too feeling, it's gone. Cause I won't be here. That's right. Deb is making her way to the Midwest, and I won't even be here. Needless to say, I am bummed. I love Deb, you all know that. It's weird and strange, and don't you dare go insulting my cooking superhero, because I will fight you. And this chance I get to meet her? Not there anymore. My bottom lip is sticking out so far right now, I could balance a pencil on it.
Excuse me while I go and sit and pout for the next 12 minutes. Hmmpphh.
Truth be told, the first cooking blog that I discovered wasn't Smitten Kitchen at all. That actually didn't come till a few years later. The first cooking blog I discovered was Heidi over at 101 Cookbooks. And even though my heart and spatula belong to Deb, Heidi is pretty balling too. Balling enough to come up with things like summer linguini, and a small stack of cookie recipes that one day I will eventually get to.
I gave my Mom Heidi's cookbook, Super Natural Every Day, for a birthday present a year or two ago. Because I'm a needy daughter, mere hours after she had opened it, I flipped through the pages, earmarking all the ones that I needed to try as well. This white bean and cabbage hash has been on the list since day 1, hour zero.
I find it a little funny that I had wanted to make this recipe for over a year, and it only took my to the night before actually making the recipe to realize that it has a potato in it. Which is good, because something needed to distinguish it from the other cabbage and bean saute recipe on this site. I threw in some purple cabbage, mostly for you, for color, so it wasn't just mounds of pale cabbage and potatoes and white beans. A bundle of leftover fresh thyme that I had, in an effort to minimize waste and at the suggestion of steamykitchen.com. Head on over there, because those pictures are gorgeous. I am still in awe that photos of cabbage could look so yummy. And this is why my blog-love list is continuously growing...
White Bean and Cabbage HashAdapted from Steamy Kitchen, who adapted from Super Natural Every Day
2 Tbsp. extra-virgin olive oil
1 potato, medium size
3-4 sprigs fresh thyme, bundled
1/2 red onion, diced
1 15-oz can cannellini beans, drained
3 cups heaping green and red cabbage
Scrub potato well. Cut into a small dice, about 1/2 inch cubes. Heat cast iron skillet over medium-high heat. Add oil and heat until it begins to shimmer. Spread potatoes evenly and brown, scrapping and tossing occasionally to get a golden brown on all sides, about 5 minutes.
Add onion and cannellini beans. Spread over bottom of pan and let onions cook down and beans brown. Add bundled of thyme. Toss occasionally, scraping browned bits from bottom of pan, browning beans on both sides.
Toss in cabbage and cook another few minutes until cabbage is cooked down. Remove thyme bundle. Sprinkle salt over top to taste. Top with Parmesan cheese.