For most of my life the extent of my cabbage eating came in the form of Chinese egg rolls and deli style mayo drenched cole slaw, oh man was I missing out! Several years back I started experimenting with Asian style cabbage slaws and even cabbage filled pot stickers, but still it took me a while longer before I discovered a comforting, mildly sweet and delicious bowl of cooked cabbage and I haven’t looked back since. I actually owned my copy of Heidi Swanson’s fantastic (the name alone is cool enough!) “Super Natural Every Day” for about a year before I finally tried her recipe for White Beans & Cabbage with parmesan, potatoes and cabbage. The crazy thing is, the cover photo for the book is exactly that and it looks unbelievably delicious, I stared at that cover for a year thinking “yum” “must try”, but every time I decided this would be the day something got in the way, sometimes I had cabbage but no potatoes on hand, other days I had all the ingredients but got lazy and opted for a more familiar option to cook for dinner. But finally one day, the planets aligned and I finally made it and oh was it gooood. The cabbage cooks up soft and mildly sweet, but still maintains a little texture, the beans are creamy and the potatoes nice and crisp, top with some melty mozzarella and served with a hunk of crispy toasted baguette drizzled with a little olive oil and you have a perfect bowl of comfort food, yum.