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White Beans and Cabbage
- 2 tablespoons extra-virgin olive oil
- 1 medium potato, scrubbed and cut into tiny dice
- 3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 onion, minced
- One 15-ounce can white beans, rinsed and drained
- 3 cups (8 ounces) very finely shredded green cabbage
- fine-grain sea salt
Directions:View on Steamy Kitchen
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