Cabbage and White Beans

Another favorite dish recently is a cabbage and white bean stew, along these lines. Often I leave out the potatoes and skip the stock--just using enough water to keep things moist. Once I added red beets and a fair amount of vinegar, for a borschlike soup. (Apple cider vinegar, white wine vinegar, or balsamic vinegar are all good choices.)

I never realized how delicious cabbage is until recently. I can see why it's a staple of so many cuisines. It's especially good roughly chopped, tossed in olive oil, seasoned with salt and pepper, and roasted in a hot oven until tender and crispy around the edges.