Cabbage and white bean potatoes

Ingredients

• Potatoes (raw)400g
• Cabbage (raw)300g
• White beans (drained)240g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)150ml

Method

1. Cut 400g potatoes into 1cm cubes, 300g cabbage into 5mm ribbons and 100g onions into 5mm dice. Heat 15ml olive oil in a deep skillet over medium heat. Soften onion for 3 minutes without browning.
2. Add potatoes and 150ml recipe water. Bring to a simmer, cover and reduce to medium-low for 12–15 minutes, stirring halfway, until a fork enters the cubes with slight resistance. If liquid disappears while potatoes are firm, add a small splash of processing water and cover again.
3. Add cabbage, 240g white beans, 3g salt and 1g black pepper. Cover for 5–8 minutes until potato centres are fully tender and beans steam throughout. Uncover and cook for 2 minutes if liquid pools in the bottom.
4. Fold gently so the beans stay mostly whole. Spoon onto plates, scraping up the soft onion and pan juices.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.