This cabbage and bean dinner is my go-to when I need a quick, healthy meal. Ready in just 30 minutes, it’s ideal for those busy nights. The combination of savory cabbage, beans, and mushrooms makes it both flavorful and satisfying.
Cabbage Beans Dinner
As a professional cook, I appreciate how easy and nutritious this vegetarian dish is—great for beginners!
And since it’s all made in one skillet, there’s less mess and cleanup afterward!
🛒Ingredients
- Green cabbage – Cooks down beautifully, adding a slight sweetness and soft texture to the dish. Napa cabbage is a great alternative if you prefer a milder flavor!
- Baby bella mushrooms – They bring a rich, earthy taste. White button mushrooms work just as well if that’s what you have on hand.
- Butter beans – Creamy, soft, and packed with protein, making this dish hearty and satisfying. A great plant-based option!
- Carrot – Sweet potatoes are a great substitute if you’re looking for a different twist!
- Onion – Adds that classic savory depth. I usually use a sweet onion, but any kind will work!
- Tomato paste – PRO TIP: Toasting it for a minute really enhances the flavor!
- Ground coriander – A warm, slightly citrusy spice that deepens the flavor of the dish.
- Garlic powder – All the garlicky goodness, no chopping required!
- Olive oil – I use olive oil for a mild, smooth taste, but avocado oil is a fantastic substitute.
- Vegetable broth – Adds moisture and extra flavor. No broth? Just use water—it’s not as flavorful but still works great!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Cabbage and Beans Dinner
- Sauté the mushrooms: In a skillet over medium-high heat, warm 1 tablespoon of oil. Add the mushrooms and sauté for 8-10 minutes, stirring often. Remove from the skillet and set aside.
- Cook the onions and carrots: In the same skillet, heat 2 tablespoons of oil over medium heat. Add the onions and carrots, cooking for 5 minutes until softened.
- Add the cabbage: Stir in the cabbage, cover with a lid, and cook for 7-8 minutes, stirring occasionally, until it softens and reduces in size.
- Toast the tomato paste: Push the cabbage to the side of the skillet and add the tomato paste to the center. Let it warm up for 30 seconds to enhance its aroma.
- Season and simmer: Add all the spices, seasonings, and broth. Stir everything together and cook for 10 minutes, stirring occasionally.
- Finish with beans and mushrooms: Stir in the beans and cooked mushrooms, cooking for 1 more minute to heat through.
- Serve: Garnish with fresh parsley and enjoy!
📋Tips
- Use leftover vegetables. If you have any leftover veggies like zucchini, bell peppers, or spinach, toss them in! This recipe is super flexible and can be customized to what you have on hand.
- Add protein. Want to make it heartier? Add cooked chicken, sausage, or even top it off with a fried egg for extra protein.
- Double the recipe. Feeding a crowd or want leftovers? Just double the ingredients and use a larger pan to make more!
- Customize your beans. Butter beans are creamy and mild, but you can swap them for other beans like white beans, chickpeas, or kidney beans to change up the flavor.
- Use vegetable broth. If you have it, vegetable broth adds a nice depth of flavor. No broth? Water works just fine too.
- Add spice. For a little heat, add red pepper flakes or a diced chili pepper when cooking the onions and carrots.
- Use fresh parsley. Garnish with fresh parsley right before serving for a pop of color and freshness.
- Make it vegan. This dish is naturally vegan—just skip any optional toppings, use vegetable broth, and make sure your oil is plant-based.
- Cook the cabbage to your liking. Some prefer cabbage soft, others like a little bite. Adjust the cooking time based on your preference.
- One-pan magic. For easy cleanup, use a non-stick skillet so the veggies and beans won’t stick.
🍱Storing Leftovers
- 🍱To Store. Let leftovers cool, then transfer to an airtight container. Store in the fridge for 3-4 days.
- 🥶Freezing. Freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat on the stove.
- 🔥To Reheat. Reheat on the stove with a splash of broth or water, stirring occasionally.
More Cabbage Recipes You'll Like
📖Recipe
Cabbage and Beans Dinner Skillet
This easy cabbage and beans dinner combines savory cabbage, hearty butter beans, and mushrooms, cooked with aromatic spices for a delicious, healthy meal. Perfect for a quick weeknight dinner!
Ingredients
- 15 ounces green cabbage, sliced
- 8 ounces baby bella mushrooms, sliced (not very thin)
- 14 ounces 1 can butter beans, drained and rinsed
- 1 carrot, grated on medium
- ½ of a large onion, diced
- 1 tablespoon tomato paste
- 1 tablespoon ground coriander
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 3 tablespoons olive oil or avocado oil, divided
- 2 tablespoons vegetable broth or water
- 2 tablespoons parsley, chopped for garnish
- ½ teaspoon garlic powder
- ¼ teaspoon sugar
Instructions
- Sauté the mushrooms: In a skillet over medium-high heat, warm 1 tablespoon of oil. Add the mushrooms and sauté for 8-10 minutes, stirring often. Remove from the skillet and set aside.8 ounces baby bella mushrooms, 3 tablespoons olive oil or avocado oil
- Cook the onions and carrots: In the same skillet, heat 2 tablespoons of oil over medium heat. Add the onions and carrots, cooking for 5 minutes until softened.
- Add the cabbage: Stir in the cabbage, cover with a lid, and cook for 7-8 minutes, stirring occasionally, until it softens and reduces in size.15 ounces green cabbage
- Toast the tomato paste: Push the cabbage to the side of the skillet and add the tomato paste to the center. Let it warm up for 30 seconds to enhance its aroma.1 tablespoon tomato paste
- Season and simmer: Add all the spices, seasonings, and broth. Stir everything together and cook for 10 minutes, stirring occasionally.1 tablespoon ground coriander, ¼ teaspoon black pepper, ½ teaspoon salt, 2 tablespoons vegetable broth or water, 2 tablespoons parsley, ½ teaspoon garlic powder, ¼ teaspoon sugar
- Finish with beans and mushrooms: Stir in the beans and cooked mushrooms, cooking for 1 more minute to heat through.14 ounces 1 can butter beans, drained and rinsed
- Serve: Garnish with fresh parsley and enjoy!
Notes
- To Store. Let leftovers cool, then transfer to an airtight container. Store in the fridge for 3-4 days.
- Freezing. Freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat on the stove.
- To Reheat. Reheat on the stove with a splash of broth or water, stirring occasionally.
Nutrition
Calories: 485kcalCarbohydrates: 73gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 404mgPotassium: 2358mgFiber: 20gSugar: 9gVitamin A: 2898IUVitamin C: 45mgCalcium: 313mgIron: 12mg
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