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white beans and cabbage

I know what you’re thinking.  Not only is the long weekend over, but all I have for you today is cabbage.  And beans.  But wait!  Don’t click away just yet.  I promise you that if you make this, you will make it again.  And again.  

I recently received  Heidi Hanson’s book “super natural every day” as a gift (thanks Sonja!!) and while just about every recipe in the book is on my “to-make” list, I really couldn’t wait to make this particular dish.  For one, I had a head of cabbage in my fridge, along with all of the other ingredients that are in it.  Which brings me to the first reason why you should make this: it uses ingredients you probably already have!  Another reason to make this is that it’s good for you and it’s hearty.  To me, this dish screams cold weather comfort food.  

This could definitely be served as a side dish, but I ate it as the main dish and with a buttered roll, it was perfectly satisfying.  I can see this quickly becoming my go-to fall/winter dinner.  

White Beans and Cabbage
adapted from super natural every day by Heidi Swanson

2 tbsp olive oil
5 new potatoes, scrubbed, unpeeled, cut into tiny cubes
1 small white onion, chopped
1 (15 oz) can white beans, rinsed and drained
1 head green cabbage, finely chopped
grated Parmesan cheese
sea salt and pepper, to taste


In large skillet, heat olive oil over medium-high heat.  Add the potatoes and a big pinch of salt.  Toss, cover, and cook until the potatoes are cooked through, about 5 to 8 minutes. Make sure you stir the potatoes a couple of times so all sides get color.

Once potatoes are cooked, add the chopped onion and beans, and cook for 4-5 minutes, until the onions are translucent.  Stir in the cabbage and cook another few minutes until the cabbage tender.  Serve topped with a sprinkling of Parmesan.  Enjoy!

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