For two person:
115 gram potatoes, unpeeled and cut into tiny cubes
225 gram very finely shredded green cabbage
Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until the potatoes are cooked trouhg, 5 to 8 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all sides get color.
Stir in the shallot and the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sids.
Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dusted with Parmesan. It’s also nice with a tomato salad on the side.