This is my favorite recipe of all ever since I started eating plant based. Being a Lithuanian (living in Ireland sure helps) I love potatoes and cabbage, and I have fallen in love with beans over recent years as well. I won’t bore you again with why potatoes and beans are healthy, but I will talk a bit about cabbage and why I it is so great.

Cabbage is not only full of nutrients and antioxidants, it also contains phytochemicals that can help fight cancer and insoluble fiber, which keeps the digestive system healthy by providing fuel for friendly bacteria and promoting regular bowel movements.

I make this recipe every couple of weeks, it is so simple and so easy and it doesn’t take long to make it either. Here’s a what I do to make it super quick: buy ready to microwave potatoes, canned beans and already shredded cabbage. You don’t have to do that but it works perfectly for busy days. I mean who has time to stand by a stove all day anyway?

Ingredients:

• 1 kg baby potatoes
• 600 g shredded savoy or green cabbage
• 2 cans of beans (I used one can of red and one can of butter beans)
• 1 can of chopped tomatoes
• a few garlic cloves
• olive oil
• salt, pepper

If you are using potatoes that are in a microwave ready bag then just follow instructions on a bag, reducing microwaving by a couple of minutes, as they will finish cooking with other ingredients. Remove potatoes from the bag and cut them in half.

If not, let’s wash potatoes, cut them in half (don’t peel for more taste and nutrition) and boil in water for about 10 minutes. In the meantime, chop garlic and wash beans with water.

Once potatoes are halfway cooked, we add cabbage, tomatoes, beans and garlic. Season with salt and pepper. Let everything cook for 10 minutes or until potatoes are ready and cabbage softens.

You will notice that I did not use olive oil in this recipe, but that is because I pour a little of it right before serving to keep all olive oil nutrients ready. Only use best extra virgin olive oil (EVOO). Enjoy!

P.S. In the pictures you will see I also used beansprouts but they are not in a recipe as I do not normally use them and you don’t have to either.