5 Nom-Worthy Vegetarian Dishes to Make This Thanksgiving!

Photo by: Courtesy Of Heidi Swanson/Super Natural Every Day

White Beans And Cabbage
"Creamy, thin-skinned Mayacobas or flageolets are my favorites for this particular 
preparation. If there are leftovers, stir a cup or two of good-flavored broth for a soul-warming stew."

Ingredients:
2 tablespoons extra-virgin olive oil, clarified butter, or unsalted butter
4 ounces potatoes - unpeeled, scrubbed, and cut into tiny cubes
Fine-grain sea salt
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Photo by: Courtesy Of Heidi Swanson/Super Natural Every Day

White Beans And Cabbage
"Creamy, thin-skinned Mayacobas or flageolets are my favorites for this particular 
preparation. If there are leftovers, stir a cup or two of good-flavored broth for a soul-warming stew."

Ingredients:
2 tablespoons extra-virgin olive oil, clarified butter, or unsalted butter
4 ounces potatoes - unpeeled, scrubbed, and cut into tiny cubes
Fine-grain sea salt
1 large shallot, thinly sliced
2 cups cooked and cooled white beans
3 cups very finely shredded green cabbage
A bit of freshly grated Parmesan cheese

Directions:
Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until the potatoes are cooked through, five to eight minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all sides get color. Stir in the shallot and the beans.

Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dusted with Parmesan. Serves four. less