Monday, November 5, 2012

White Beans and Cabbage with Grainy Mustard and Beer

White Beans and Cabbage with Grainy Mustard and Beer


A few weeks ago, I put in a hefty order on Amazon.com.  Receiving the package in the mail was akin to opening presents on Christmas morning.  The box that arrived in the mail contained two of the most beautiful cookbooks I've ever seen, a fun cocktail handbook, and my book club book.  I immediately dove into the cookbooks and was so inspired.  This recipe is an adaptation of one of the recipes from Heidi Swanson's Super Natural Everyday.  I trust that her version would have been delicious, but I happened to have a half of a beer left over from the previous evening in the fridge.  Drinking flat beer isn't really that appealing, so I figured that I could dump it into my dinner instead.  I added some grainy mustard too to round out the flavors.  A lovely, comforting vegetarian dish resulted from this little experiment.  I seriously could not get enough of this dish.  I'm so excited to try out the other recipes in Heidi's cookbook, it will definitely provide a lot of inspiration to get back to "Meatless Mondays."

White Beans and Cabbage with Grainy Mustard and Beer

Adapted from Heidi Swanson's Super Natural Everyday

2 tablespoons olive oil
4 ounces small white potatoes, scrubbed and cut into tiny cubes
1 shallot, thinly sliced
1 can white beans (or 2 cups cooked white beans)
3 cups, finely shredded green cabbage
Sea salt and freshly ground pepper
1/2 cup amber ale
1-1/2 tablespoons grainy Dijon mustard

Heat olive oil over medium-high heat in a skillet.  Add the potatoes and a pinch of sea salt. Cover and cook, stirring several times, until the potatoes are cooked through and slightly browned on all sides.  Stir in the shallot and beans.  Allow the beans to cook in a single layer for several minutes, stirring to flip the beans, then cooking for another several minutes to brown them.  Add the cabbage, cook for 2 minutes, until it starts to wilt slightly, then add the beer.  Simmer until the beer is cooked almost completely away.  Add the mustard and stir to mix it in completely.  Season with freshly ground pepper and serve.



1 comment:

  1. I think without the beer and mustard I might not have been interested in the recipe, but those additions make it really appealing - great ideas!

    ReplyDelete

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