Coco's White Beans & Cabbage   
Coco Tran
Serves 4-6

Note: This isn’t a traditional Vietnamese dish but rather a unique “Coco special,” a blend of Eastern 
and Western influences. This dish appears on the Roots menu and can be served as a main entree or side. 

2 Tablespoons olive oil
2 cloves of garlic, minced
1 shallot, chopped
1 can Great Northern Beans, drained
2¼ head of white cabbage, shredded
Salt & pepper to taste
5-6 ounces baby spinach
¼ cup grated Asiago cheese

Directions: Heat oil in sauté pan and add garlic & shallot. Cook until fragrant. Add beans and cabbage. 
Cook until soft. Season with salt & pepper to taste. Add spinach and Asiago cheeses. 
(Just enough to warm and blend. Do not let spinach become limp.) Serve warm.

Meet Huong "Coco" Tran, owner of the vegetarian sister restaurants Roots and Heart & Soy in Louisville, KY. 


Who opened the first Chinese fast food restaurant in Louisville? 
Coco. 

Who opened the city's first modern Vietnamese and French cuisine restaurant? 

Coco. 

The first Asian vegetarian restaurant? 

Coco. 

The first tea house? 

You guessed it.  

“I love it,” Coco says, smiling and shaking her head emphatically. “I love to create. 
I love to bring the new idea to this town.”