Cabbage, bean and potato bake

For 2-3 Servings:

1 medium to large potato, scrubbed and cubed, with peel (if organic)
2 scallions, sliced
1 small onion, cubed
2 cups cooked white or black beans (dark beans with dark cabbage…)
3 cups finely shredded white, red or savoy cabbage (also works with escarole)
3-4 Tbs of broth or water.

little oil for the pan
sea salt

Finely grated vegan (Daya) cheddar or vegan parmesan

Heat oil in a wok or large covered pan. Add potato cubes and some salt.
Stir and cook until the potatoes are cooked abt. 8 minutes. Stir from time to time to brown the potatoes evenly. Add the scallions and onions, and let saute for some minutes, then add the beans and cook until they brown and crispy.

Add in the cabbage. Stir to evenly cook the blend and avoid sticking in the pan. If the blend gets too dry, add some spoonfuls of broth.
Season to taste and serve with some grated veg. cheese on top or blended in. ©

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