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
Ingredients
- 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
Instructions
- 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
I made this tonight and paired it with broiled chicken legs and a thigh. I made it exactly as your recipie and thought it was very good. I didn’t have tyme so I used a little McCormicks chicken seasoning. It was very good. I use McCormicks on lots of different things.
Thanks, I have plans to try several different recipes you have posted.
I found it dry, but I feel like I might have done something wrong. Other than dry, it was TASTY!
Forgive me, dear author. I have sinned.
I altered the recipe. Forgive me!
I blended this recipe with one for scalloped cabbage, in white sauce with cheddar cheese. I pan-fried the potatoes crisp, in a cast-iron pan, then added onions. After they were sweated I added cabbage, garlic and thyme and a splash of broth to help steam the cabbage.
After a a couple minutes I made a well in the middle of the pan and added the beans, stirring them a few times.
When the beans were warm I added Aleppo pepper.
While all this was going on a made a white sauce with a cup of Cheddar cheese, poured it into the pan, gave the mess a good stir, and topped with bread crumbs.
It went into a 350 oven for 20 minutes, finished off with 3 minutes under the broiler.
Forgive me for taking these liberties with your recipe. It is delicious, I am ecstatic to have leftovers, and will make this again.
Thank you so much for your suggestions and we are so happy you have taken the recipe and made it your own! Enjoy your leftovers and thank you for your feedback! – SK
Yum! The thyme adds such a lovely flavor to this dish. It is super easy. We are not all vegetarians in my family so we split the dish into “as is” and “ground beef added”. Both were delicious, I’m told. I’ll sure make my veggie meal again!
Definitely going to try out your White Beans and Cabbage recipe.Thanks for sharing.
I just made this and it was delish. I did cook the cabbage separately then added it to the rest. I also added small cubes of tempeh to the onion to brown together.  After everything was in the pan together I tossed in a little Bragg’s amino acid. This was so delicious I plan to make it frequently.
Thanks so much Becky! Jaden
Add edamame? Soy sauce like another commenter suggested….
Plus funny that someone savagely 😉 suggested that if he added broccoli perhaps it could be a more flatulent dish…lol.
It’s true that these are some serious flatulence producers, but then again, if you’ve moved towards whole foods, fruit and vegetables, you already smell better! (Cheese flatulence = les pew!)
Add the beans last
Is there any way this recipe could increase the amount of flatulence I might produce? Would adding sugar and broccoli help?
Going to make it for the long weekend – I think the addition of some garlic and herbs sounds good – looks like more starch without solid flavor than we might like. I’m going to go with basil and garlic, maybe parmesan and uncooked basil leaves as a garnish.Â
Phil- that sounds yum! Last time I made this I also added chopped fresh tomato – jaden
Tried the recipe as is, and it turned out very blend and dry as other comments mentioned.
I added some soy sauce and more thyme, but couldn’t save it.
has anyone made this and then eaten it cold the next day, like for lunch on the go?
It was good. I used cabbage chic peas smoked turkey sausage onions evoo adabo garlic n red pepper flakes. I cooked it just the way it said but added about 10 more mins. Everything was cooked n tasted great! Thank you. My easy St. Patty day Dinner.
Followed the recipe exactly, but doubled for leftovers! It is fantastic, thank you!Â
I added lots of thyme and rosemary and used purple potatoes. It was great!
Start with a little oil in the pan and cook the cabbage.Add water as needed so cabbage doesn’t burn.Cook the other ingredients in another pan.Combine cabbage with everything at the end.Will not be dry.My grandmother used to make this all the time.
Dry is an understatement. As a vegan, I must say, this dish is an embarrassment to plant based cooking!
Going to try it tonight!
Cabbage was raw and beans were mushy. Cook cabbage in water first 15-20 minutes to cook. Beans are already cooked. Add them last.
Brown onion and potatoes while cabbage is boiling. Add cabbage after cabbage is done boiling and cooked. Warm together and add beans at the end (1 minute tops). Add spices (Garlic, Worcestershire sauce, cumin).
I bought this cookbook years ago, but am just now making recipes. I tried this recipe and then Googled to see what I did wrong.
So, this recipe is very dry because the beans soak up the oil.
Also, this is pretty tasteless. In an effort to save it, I later added black pepper and threw in some cooking wine to try and make it moist. No dice.
Next time I will add 1 strip of bacon (I’m no vegetarian), possibly use a sweet potato and add beans last.
Not all of us enjoy cabbage so cooked.
I would sauté the potatoes first, then add the onions and cabbage. Sauté in medium for roughly ten minutes until the cabbage is slightly brown and onions will be soft…add some fresh garlic and just a bit of onion powder, garlic powder, a hit of red pepper flakes then add in your beans. Cool until beans are warmed and call it a day I make something like this (halushki without the potatoes or beans) but even while reading the recipe I thought adding the cabbage last sounded off
Tried this tonight, and I used purple cabbage and sweet potato instead of a regular potato. It was great! We also used a bit of vegetable broth to moisten it a bit.
It is hearty and healthy so I’m going to be working on it.
Try adding 1/2 tsp of Braggs Liquid Aminos – similar taste to soy sauce and healthy too! Your supermarket or health food store will have it.
It was dry. It smelled wonderful. I added some red pepper flakes. It came out very bland. Not sure what it needs but its not nearly as tasty as it smells.
Thanks for the recipe – I came up with it last night searching for something to do with half a cabbage and some beans, and it made for a tasty dinner. I added some parmesan cheese and a splash of hot sauce and had a great dinner. 🙂
Hi there, I discovered your site by way of Google whilst looking for a comparable matter, your website
got here up, it seems good. I’ve bookmarked it in my google bookmarks.
Hello there, simply become alert to your weblog through Google, and located that it is really informative. I am gonna be careful for brussels. I’ll appreciate in case you
proceed this in future. Numerous other folks will likely be benefited from your writing.
Cheers!
Every weekend i used to visit this web site, for the reason that i wish for enjoyment, for
the reason that this this web site conations really nice funny material too.
this dish dosnt make very much. I doubled it and it made barely anything
only one potato? really?
a really good recipie
lovely
awesome
Is this supposed to be 4 potatoes?
No, 4 ounces of diced potatoes, so 1 medium potato
have you tried to make this and have it cold the next day?
I love it cold and on top of some pasta for lunch.
I loved it just the way it was but maybe you could add some veggie or chicken broth
I did a variation on this tonight. I just happened to have the ingredients on hand. It was fabulous. I had never even heard of such a combination, but I am adding it to my arsenal now! Thank you!
hey… very nice recipe specially for vegetarians for me…. thanks lott
um, how ’bout crisping a few slices of bacon instead of the olive oil? adds flavor and a bit of “moisture.” probably could do with a quarter cup or so of chix or beef stock till it’s mostly soaked up and everything’s nice and, again, “moist.” If you do add stock, taste it before adding salt. hey, go crazy and sprinkle in some black pepper to taste (lots for me). otherwise, a lovely recipe for starts.
It is a pretty dry dish, so just dress it with a little EVOO if you want it moister. It’s a great recipe, filling and healthy.
parboiling and draining the cabbage well for one minute will add moisture and bring out more flavor. This is a rendition of a British dish called “bubble and squeak”. Totally delicious!
Mine came out a little dry. Does anyone have any suggestions?
Oh… and I served this as a main dish and it fed the four of us. We had fruit as a side dish.
I made this tonight… It was yummy! Thank you! I will come back to try more of your recipes! =)
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…
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!
My question is: What do you serve this with??? I love cabbage and potatoes. Beans…sometimes. But this looks and sounds quicky and yummy. 🙂 Cooking it tonight, but need to know what to serve it with? Do you eat it over rice???
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?
I’ve tried many brands, haven’t had a bad can yet!
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.
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.
Who would have thought cabbage and beans would go together.
It looks delicious. I definately will try it.
How many will this serve as a side dish?
Should serve 4-6 as side
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 🙂
Hi, great recipe! I love beans, I wonder if you could also add pasta, maybe instead of potatoes…Ciao! Sabrina.
This looks great. Thanks for the step-by-step directions!
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.
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!
got hungrier as the pictures progressed!
This looks so quick and gealthy and delish! I bet it is even good reheated the next day. Yum!
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.
Looks amazing. I bet this would be delicious with navy beans as well. What about adding some toasted sesame seeds for extra crunch? Can’t wait to try this.
Thanks again for the beautiful write-up Jaden. Hope to see you soon. -h
p.s. Love that skillet 🙂
Simple yet it looks so delicious. Have a great weekend Jaden!
Just made thus and it came out soooo yummy! And filling too!
Thanks for the recipe!
This looks fantastic, Jaden! Can’t wait to make it this weekend. Thank you 🙂
Thank you for taking the time and showing this recipe with us. It was really very helpful, can’t wait until dinner
Thanks for the sneak peak into Heidi’s new book 🙂
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.
This looks so tasty! Beautiful presentation too 🙂
This caught my eye and looks wonderful. I have a daughter who adores cabbage! This cookbook looks great too.
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
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!
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…
My copy is on it’s way from Amazon right now…yay! I can’t wait 🙂
ps I blogged about ochazuke inspired by YOUR book today…so delicious!
Super easy, healthy and a wholesome recipe. Gotta get me the recipe book 🙂
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.
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.