Braised Cabbage with White Beans

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My Braised Cabbage with White Beans recipe is a simple, hearty and bright one-pot side dish that pairs with so many mains and other sides. This vegetarian side dish is high-fiber and proof that a handful of pantry staples can come together to create something truly satisfying. And best of all, it’s easy to make and ready in under 45 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Mediterranean, Seasonal

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

2 tbsp Extra virgin olive oil
1 Medium onion (thinly sliced)
4 Garlic cloves (thinly sliced)
1 Medium green cabbage (cored and cut into thick ribbons) - About 2lbs
1 tsp Kosher salt
½ tsp Black pepper
½ tsp Chili flakes - Optional
1 tsp Ground cumin
1 tbsp Tomato paste
1 cup Vegetable broth
1 can White beans (drained and rinsed) - Use a 15 ounce can
1 tbsp Lemon zest - From 1 lemon
3 tbsp Lemon juice - From 1 lemon
½ cup Fresh parsley (roughly chopped)

Optional Garnishes

Extra virgin olive oil
Greek yogurt
Crumbled feta
Fresh parsley

Instructions

Build the Base. Heat 2 tbsp Extra virgin olive oil in a large Dutch oven or deep skillet over medium heat. Add 1 Medium onion (thinly sliced) and cook for 3 to 5 minutes until softened and lightly golden. Stir in 4 Garlic cloves (thinly sliced) and cook for another minute until fragrant.
Add the Cabbage. Add 1 Medium green cabbage (cored and cut into thick ribbons) , 1 tsp Kosher salt, ½ tsp Black pepper, optional ½ tsp Chili flakes, and 1 tsp Ground cumin. Toss everything together and cook for 8 to 10 minutes, stirring occasionally, until the cabbage begins to soften and develop some caramelized edges.
Braise. Stir in 1 tbsp Tomato paste and cook for 1 minute. Pour in 1 cup Vegetable broth, cover, and braise for 20 to 25 minutes on low heat, stirring once or twice, until the cabbage is tender but still holds its shape.
Add Beans. Add 1 can White beans (drained and rinsed), 1 tbsp Lemon zest, and 3 tbsp Lemon juice. Cook uncovered for another 5 to 8 minutes, allowing the broth to reduce slightly while the beans warm through. Taste and adjust with additional salt or lemon juice if needed.
Finish. Remove from the heat and fold in ½ cup Fresh parsley (roughly chopped). Transfer to a serving platter or shallow bowl. Finish with a drizzle of Extra virgin olive oil, dollops of Greek yogurt if using, Crumbled feta, and a sprinkle of extra Fresh parsley.

Notes

Refer to the post above if you need step-by-step recipe photos.

Key Ingredient Notes:

Green Cabbage: The star of the recipe. Savoy cabbage can also be used for a slightly more delicate texture. I wouldn’t use red cabbage here. It will not look appetizing once cooked.
Ground Cumin: Adds warmth and earthiness. I like adding ground cumin to braises. It just amplifies the coziness of the dish. You can substitute with ground coriander if that’s what you have. Or just leave it out entirely.
Broth: I’m using vegetable broth in this recipe to keep it vegetarian, but you can use chicken broth if that’s what you prefer or have on hand.
White Beans: Cannellini, Great Northern, or navy beans all work well. You can even use bigger butter beans.
Lemon: You will need both the zest and juice of a lemon for this recipe. You could replace the lemon with a splash of apple cider vinegar.
Fresh Parsley: Adds freshness and color. Cilantro (coriander) would work well here too, but parsley is my preference.

Tips for Success:

Don't rush the initial sauté. Allowing the onions and cabbage to develop some color builds layers of flavor before braising.
Keep the cabbage in fairly thick ribbons so it becomes tender without falling apart.
Taste before serving. Depending on the sweetness of your cabbage, you may want an extra squeeze of lemon juice to brighten the dish.

Nutrition