Ingredients
- 2 tbsp olive oil 30 ml
- 1 medium yellow onion 150 g, thinly sliced
- 700 g green cabbage cored and cut into½-inch /1-cm ribbons
- 3 cloves garlic 9 g, thinly sliced
- 1/2 tsp dried thyme
- 1/2 tsp fine salt adjust to broth
- 1/4 tsp black pepper
- 1 cup low-sodium vegetable broth 240 ml
- 2 cans cannellini beans 15.5 oz /439 g each; drained and rinsed, about 480 g total
- 2 tbsp fresh lemon juice 30 ml
- 1/4 cup chopped fresh parsley 15 g
Equipment
- 1 Wide high-sided skillet with lid
- 1 Chef's knife
- 1 Can opener
Instructions
- Remove damaged cabbage leaves, rinse the remaining cabbage and dry. Cut away the core and slice leaves into ribbons. Drain and rinse the canned beans; this recipe requires already-cooked beans.
- Heat olive oil in a wide high-sided skillet over medium-high heat. Add onion and cook 3–4 minutes until beginning to soften.
- Add cabbage in two batches if necessary. Cook 8–10 minutes, turning occasionally, until the volume reduces and some edges turn golden. Allow brief contact with the pan between turns rather than stirring continuously.
- Reduce heat to medium. Add garlic, thyme, salt and pepper and stir 30 seconds. Pour in broth, cover and simmer 5–7 minutes until the cabbage is tender with a little bite.
- Fold in drained beans gently. Simmer uncovered 3–4 minutes until hot throughout and the liquid reduces to a small amount of broth. Add a splash of water if dry, or simmer another minute if too wet.
- Remove from heat and stir in lemon juice and parsley. Taste before adding extra salt. Divide among four bowls. Optional bread is served separately and excluded from the estimates.
Nutrition
Calories: 270kcal
Video
Notes
Video credit: Cooking with the Charles’, Sausage, Cabbage, and White Bean Skillet 🍳 , originally uploaded 2026-02-05. The video demonstrates the cabbage-and-white-bean skillet method with sausage and other vegetables. This meat-free version omits sausage, sweet potato and beet, uses vegetable broth and adds lemon.
Estimates: About 270 calories per portion; US $5.20 total and $1.30 per portion. Calculated from ingredient quantities. Local prices, labels and portion sizes vary; optional accompaniments are excluded.
Storage: Refrigerate promptly within two hours in shallow containers at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). Check broth and canned-bean labels for any allergens relevant to your household.