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.
Why This White Beans & Cabbage Recipe Rocks
- Simple Ingredients, Big Flavors: With just a handful of pantry staples like olive oil, white beans, and green cabbage, you’ve got yourself a dish that’s surprisingly full of flavor. It’s the best way to whip up a delicious dish with everyday ingredients.
- Crispy, Golden Goodness: Cooking the potatoes and beans to a golden brown in a large skillet not only gives them a fantastic texture but also layers in a rich, caramelized flavor. It’s like each bite is a mini flavor bomb!
- Fast and Fabulous: This recipe is perfect for busy days or when you’re just not up for making a complicated meal. A couple minutes of prep, a bit of stirring with your trusty wooden spoon, and voilà! You’ve got a hearty stew that tastes like it took hours to make.
- Versatility is Key: Whether you’re serving it as a full meal, a side dish, or looking for new ways to jazz up your meal plan, this recipe is flexible. Add a splash of apple cider vinegar for a tangy twist or stir in some Parmesan cheese for a creamy finish. The sky’s the limit!
- Health in a Bowl: Not only is this recipe delicious, but it also tick the boxes for a heart-healthy diet. White beans offer protein and fiber, while cabbage is known for its nutrient-packed goodness. It’s like having a registered dietitian give your meal a thumbs-up!
- Customizable to Suit Your Taste: Love a little more zing? Add lemon juice. Craving some extra umami? A dollop of sour cream does wonders. This dish is practically a culinary canvas.
How To Make 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. Heat up your olive oil to medium-high heat, and then make sure you spread the potatoes evenly throughout the pan. 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.
FAQs for White Beans & Cabbage
Can I use Savoy cabbage instead of green cabbage? Absolutely! Savoy cabbage is a great substitute and will add a nice texture and slightly sweeter taste to your dish.
Can this recipe be adapted into a soup? Yes, it’s easy to turn this into a white bean cabbage soup. Just add vegetable or chicken broth to your desired consistency and adjust the seasoning. It’s a great way to enjoy this dish on a cold day.
Can I use dried beans instead of canned? Sure, you can use dried beans like French navy beans or heirloom beans. Just remember to soak them overnight and cook them until tender before adding to the recipe.
Is this recipe suitable for a special diet? This recipe is adaptable for various diets. For a vegetarian version, use vegetable stock instead of chicken stock. It’s also low in calories and higher in nutrients.
What’s the best way to add more flavor to the dish? For additional flavours, consider adding a pinch of salt, black pepper, or even a sprinkle of Parmesan cheese at the end of cooking. A dash of tomato paste can also add depth to the dish.
Any tips for first-time cabbage cooks? For those trying this cabbage dish for the first time, make sure to shred the cabbage finely for a better texture. Also, adding the cabbage towards the end of cooking will keep it from becoming too soft.
Can I make this recipe even healthier? Yes. You can always use less sodium or add more vegetables like medium carrots or kale for additional nutrients.
How should I store leftovers? You can store leftovers in an airtight container in the refrigerator for a couple of days. Reheat in a skillet or microwave, and add a little water or broth if needed to keep it moist.
White Beans and Cabbage
- 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
- 1 15-oz can white beans, rinsed and drained
- 3 cups (8 ounces) very finely shredded green cabbage
- fine-grain sea salt
- 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.
- 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.
- 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.