Ingredients:

  • 1 small head of cabbage, thinly sliced
  • 1 large onion, thinly sliced
  • 8 oz mushrooms (such as cremini or button), sliced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 1 cup Northern white beans, cooked and drained
  • 1/4 cup milk or vegetable broth (for mashing beans)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh herbs (such as parsley or thyme), chopped (optional)

Instructions:

  1. Prepare Mashed Potatoes and Beans:
    • In a large pot, boil the diced potatoes until tender, about 15-20 minutes. Drain and mash with a potato masher until smooth.
    • In a separate bowl, mash the Northern white beans with milk or vegetable broth until creamy. You can use a blender or food processor for a smoother texture if desired.
  2. Sauté Vegetables:
    • In a large skillet or pan, heat olive oil over medium heat.
    • Add sliced onions and sauté until translucent, about 3-4 minutes.
    • Add sliced mushrooms and continue to sauté until they release their juices and start to brown, about 5-6 minutes.
    • Stir in minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add Cabbage:
    • Add the thinly sliced cabbage to the skillet.
    • Season with salt and pepper to taste.
    • Cook, stirring occasionally, until the cabbage is tender yet still slightly crisp, about 5-7 minutes.
  4. Assemble and Serve:
    • To serve, place a generous scoop of mashed potatoes on a plate or bowl.
    • Top with a portion of the mashed Northern white beans.
    • Spoon the sautéed cabbage, onions, mushrooms, and garlic mixture over the mashed potatoes and beans.
    • Garnish with fresh chopped herbs if desired.

Nutritional Facts (Approximate per Serving):

  • Calories: 350-400 kcal
  • Protein: 12-15g
  • Carbohydrates: 60-70g
  • Fat: 8-10g
  • Fiber: 10-12g