White Beans and Cabbage

To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes to make? Triple Score.

Last week, I received a copy of 101 Cookbooks Heidi Swanson’s brand new book, Super Natural Every Day ($12.77 on Amazon) and that very night, couldn’t wait to make this dish called White Beans and Cabbage.

Heidi’s book is filled with 100 of her very favorite everyday recipes, “Well-loved recipes from my natural foods kitchen.” If you’re looking to eat a little more healthful, this book will be your go-to book. When you pick up this book and browse through the pages, you really get a sense of connection with Heidi. Her food photography is peaceful, soothing and textured.

Simply put, Heidi is helping change the way people eat with wholesome recipes that are simple – most of the recipes in the book are no longer than a couple of paragraphs.

I know you’ll love this book as much as I do.

White Beans and Cabbage Step by Step

Slice your cabbage as thin as you can. Cut your potatoes in super-tiny dice, about the size of frozen peas ‘n carrots. Yes, that small!

You can use any type of canned beans, I used canned cannellini beans. Just make sure you drain the beans well and give them a good rinse to get rid of any of the liquid they were sitting in inside the can. The onion (or use 1/2 shallot) should be minced.

We’ll cook the potatoes first – make sure you spread them out all over in the pan and cook on all sides until browned.

Next, I add in the fresh thyme, onions and then the beans. Spread them all over the pan and cook until the beans get nicely browned.

Add the cabbage, toss and then season with salt and pepper to finish.


White Beans and Cabbage

Servings: 4-6 Prep Time: 5 minutes Cook Time: 10 minutes

Adapted from Super Natural Every Day by Heidi Swanson

Make sure you dice the potato very small - a little less than 1/2" cubes. It will make sure that the potato cooks through.


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


1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.

2. Add in the fresh thyme, onion and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.

3. Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.

Did not load Widget Area 5

Comments 88

  1. Aggie

    Just pre-ordered this book today! Looking forward to getting it…this is my kind of recipe. Looks delicious, and it really doesn’t get too much easier.

  2. Liza (Jersey Cook)

    I love super-easy and healthy recipes! Working from home makes lunch so much more difficult. I feel like I can’t leave my desk for more than 5 minutes at a time, so this recipe looks like it fits the bill! I love how the potatoes are in such small pieces – bet they get crispy on the outside. Yum.

  3. Winnie

    My copy is on it’s way from Amazon right now…yay! I can’t wait πŸ™‚
    ps I blogged about ochazuke inspired by YOUR book today…so delicious!

  4. Pingback: White Beans and Cabbage – Steamy Kitchen Recipes and Food BlogSimple Blog's Site 4 | Simple Blog's Site 4

  5. ameena

    Love to eat this stuff and cook as well…thanks for your recipe that would add to my collection of yours…More power to you Ray..Thanks a lot to make us inspire for doing good things in our kitchen to serve delicious and healthy meal for the whole fam…God bless you always…

  6. Shawn

    I am intrigued…I’ve never eaten these things combined but I have every thing on hand to make this dish. I am sooo trying this today!

  7. [email protected]

    That looks really good. We watch $10 Dinners with Melissa d’Arabian a lot and she uses a ton of beans and eggs to keep costs down. We usually have shelf full of canned beans and this looks like a good recipe to try.

    One from Melissa d’Arabian that we like a lot is sauteed cannellini beans. We change it up by adding some stewed tomatoes and a hit of red wine vinegar. http://www.foodnetwork.com/recipes/melissa-darabian/sauteed-cannellini-beans-recipe/index.html

  8. Mary C.

    This caught my eye and looks wonderful. I have a daughter who adores cabbage! This cookbook looks great too.

  9. Janice Harper

    Looks delicious, and affordable. And to help slice the cabbage super fast, I recommend a mandolin — turns a head of cabbage into near tissue thin slices in seconds.

  10. Pingback: Super Natural Every Day: Published | Split Pea Soup Recipes Online

  11. Pingback: Super Natural Every Day: Published - 101 Cookbooks

  12. Pingback: Super Natural Every Day: Published | Salad Creations

  13. Marianne

    I just made this and yummmm, my husband, the “what’s in it”..
    meat and potatoes man..had three servings. I had already ordered the cook book so I am glad that he liked it. My only caveat is I think the prep and cook time is a little longer than shown. It took me more that 5 minutes to chop the stuff that needed chopping. Not complaining but just mentioning.

  14. Pingback: White Beans & Cabbage :: Pork Cracklins

  15. [email protected]

    This looks so quick and gealthy and delish! I bet it is even good reheated the next day. Yum!

  16. fortycloves

    This reminds me of a dish that my mom’s made for years – cabbage and lima beans. It’s wonderful! Looking forward to trying this version of the dish. Thanks!

  17. Jim

    This turned out to be even better than I expected. I loved the contrast between the creaminess of the beans and potatoes and the crunchiness of the cabbage(I’m not sure it’s clear that the cabbage retains its crunch). This will become a regular part of my rotation. Thank you Jaden and Heidi.

  18. Janine

    at the top of my comfort food list is a big bowl of hot ramen, but i can see how this could go all the way up the list! it looks really simple and really delicious too! plus i usually hv these ingredients in my pantry πŸ™‚

  19. Pingback: Super Natural Every Day Review with Roasted Kale & Coconut Salad Recipe

  20. Ann

    Who would have thought cabbage and beans would go together.
    It looks delicious. I definately will try it.

  21. Pingback: baked oatmeal « Janae Monir

  22. Carolyn

    Thank you! I was worried it wouldn’t be enough to feed my hungry crew but it did! It was almost like stone soup, I kept looking at the ingredients thinking it wasn’t enough food. I loved it, the textures were fabulous and the flavors were a good foil for spicy chicken.

  23. Pingback: My Easy Diet » Blog Archive » Weekly Healthy Meal Plan Ideas

  24. Pingback: Super Natural Every Day: Published | Food & Drinks

  25. Pingback: Super Natural Every Day: Published | Health & Recipes

  26. Faey

    I love cabbage. This is definitely going to be added to me list of healthy favorites. Always looking for new fast, fresh, and simple dishes to make.

  27. Susan

    Looks like a great recipe!
    I love cannellini beans, but am still looking for the best canned version. Is there any brand in particular that you would recommend?

  28. Char

    My question is: What do you serve this with??? I love cabbage and potatoes. Beans…sometimes. But this looks and sounds quicky and yummy. πŸ™‚ Cooking it tonight, but need to know what to serve it with? Do you eat it over rice???

  29. Pingback: Super Natural Every Day: Published | Great & Amazing Content Site

  30. Pingback: Cool e Chic Style, confidential: Super Natural Every Day

  31. Pingback: Rumble in the Bay and Harvest Foods-Menu Stop. « Couponing Kalispell

  32. Pingback: Meal Planning Monday | Half Cocked Living

  33. GM

    I just made this and it’s pretty good. I subb’ed butter for the oil, powdered rosemary for thyme, and added a small bit of chinese five spice. The only major change I would suggest though would be to add the cabbage at the same time as the potatoes. It took quite awhile to cook. When it was finished the beans were mushy- still tasty though. Thanks for the recipe!

  34. Pictomo

    I like Eden brand because they use a BPA-free liner. That’s what I used for this delicious recipe and it worked great…or soak your own…

  35. ARS

    I made this tonight… It was yummy! Thank you! I will come back to try more of your recipes! =)

  36. ARS

    Oh… and I served this as a main dish and it fed the four of us. We had fruit as a side dish.

  37. Pingback: Kohlrabi update and Black out Burritos | NOURISH

Leave a Reply

Your email address will not be published. Required fields are marked *