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.½ of a large onion, 3 tablespoons olive oil or avocado oil, 1 carrot
- 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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