Ingredients
Ingredients
- 2 tablespoons olive oil 27 g
- 1 medium yellow onion 150 g prepared; thinly sliced
- 600 g green cabbage about 1⅓ lb trimmed; core removed, cut into short ½-inch ribbons
- 4 cloves garlic 12 g; finely chopped
- 500 g cooked no-salt-added white beans about 3 cups drained; canned or separately cooked, rinsed and well drained
- 1/2 cup water 120 ml; unsalted vegetable broth may replace it, but is excluded from nutrition estimate
- 1/2 teaspoon fine salt 3 g; adjust to ingredient saltiness
- 1/4 teaspoon black pepper
- 1 teaspoon finely grated lemon zest
- 3 tablespoons lemon juice 45 g
- 2 tablespoons chopped parsley 8 g
Equipment
- 12-inch skillet with lid
- Knife and cutting board
- Strainer
- Measuring spoons
- Citrus juicer or fork
Instructions
Cook and finish
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring, for 4–5 minutes until softened.
- Add cabbage, salt, and pepper; toss carefully. If it does not fit comfortably, add half, cover for 2 minutes to wilt, then add the rest. Cover and cook for about 5 minutes, stirring once.
- Remove the lid. Cook for 7–10 minutes, stirring occasionally, until cabbage is tender with scattered golden edges. Lower the heat if edges scorch before the thicker pieces soften.
- Add garlic and stir for 30–60 seconds until fragrant. Fold in drained cooked beans and water, scraping up browned bits. Simmer uncovered for 5 minutes until hot and the liquid lightly coats the mixture.
- Remove from heat. Stir in lemon zest, lemon juice, and parsley. Taste and adjust salt if needed. Divide into four portions.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 294.197kcalCarbohydrates: 45.636gProtein: 14.808gFat: 7.439gSaturated Fat: 1.125gPolyunsaturated Fat: 0.946gMonounsaturated Fat: 5.002gSodium: 328.623mgPotassium: 1048.619mgFiber: 12.516gSugar: 7.167gVitamin A: 318.245IUVitamin C: 66.27mgCalcium: 191.572mgIron: 5.652mg
Video
Video: Lizzie Streit of It’s a Veg World After All demonstrates a complementary shredded-cabbage and white-bean skillet technique. Her variation uses apples, butter and cider vinegar. Follow the recipe above for this version’s onion, garlic, olive oil, lemon-parsley flavor, browning sequence and quantities.
Notes
Nutrition is estimated per one-quarter skillet, excluding bread and other sides; bean and broth brands change sodium.
Use fully cooked beans. This recipe does not cook dried beans.
Cool and refrigerate promptly; use refrigerated leftovers within 3–4 days and reheat to 165°F (74°C).
Nutrition calculated from USDA FoodData Central SR Legacy ingredient weights, divided into equal portions. Cooking and brand variation apply; optional substitutions and sides excluded.
