Buttery Cabbage and White Beans over Roasted Potatoes
Serves 4-6
Want a comforting meal? Make this yummy dish — especially if you LOVE potatoes! Cruciferous vegetables (like cabbage) help support your liver while cleansing.
Get the potatoes cooking first:
Roasted Potatoes
- 4 large Yukon Gold Potatoes, washed
- Olive oil, salt, and pepper
Preheat oven to 400°F. Wash potatoes and cut into wedges. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast in oven for 20 minutes, then remove sheet and stir them around. Return to oven for another 15-20 minutes or until potatoes are fork tender.
Buttery Cabbage and White Beans
- 1 Tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, peeled, grated
- 1 teaspoon caraway seed
- 1/2 small head green cabbage, about 4 cups, sliced very thinly (like you were making cole slaw)
- 1/4 cup water
- 1 15-oz can white beans, drained
- 1 Tablespoon apple cider vinegar
- Salt and pepper to taste
Sauté onions in oil in soup pot for 3 minutes. Add carrot and caraway seeds and cook 3 minutes more, until seeds become fragrant. Add cabbage and 1/4 cup water to pot, stirring well to incorporate the mixture together and sauté for 10 minutes over medium-low heat until cabbage is cooked. Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot. Season with salt and pepper and serve over roasted potato wedges.
Cooking Tip: Grated carrots are super sweet and can offset any bitterness when they are sautéed with greens and other veggies!
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