This cabbage and bean dinner is my go-to for easy, healthy meals. Ready in just 30 minutes, it's perfect for busy nights. The savory cabbage, beans, and mushrooms make it flavorful and filling.
As a professional cook, I love how simple and nutritious this vegetarian meal is-perfect for beginners. Plus, it's all made in one skillet, so there's less mess and cleanup!
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Braised Cabbage and Beans
Cabbage is an incredibly versatile, healthy, and budget-friendly ingredient. If you've seen the Yummy Bowl, then you know that this is the number 1 ingredient I always have in my kitchen.
From my son's favorite cabbage pancakes, cabbage stir fry and cabbage soup, this easy cabbage one pan is sure to become your favorite too!
Can I add meat to this dish?
Yes, you can easily add cooked chicken, sausage, or even bacon to this dish for extra flavor.
Ingredients
- Green cabbage - Cooks down beautifully, making the dish slightly sweet and super soft. If you want a milder flavor, Napa cabbage works great too!
- Baby bella mushrooms - They add a rich, earthy taste. White button mushrooms work just fine if that's what you have on hand.
- Butter beans - Creamy, soft, and packed with protein-perfect for making this dish hearty and satisfying. A great option for a plant-based meal!
- Carrot - Sweet potatoes work well too!
- Onion - Brings that classic savory depth. I usually go for a sweet onion, but any kind will do.
- Tomato paste - PRO TIP: Toasting it for a minute makes all the difference!
- Ground coriander - Has a warm, slightly citrusy sweetness that adds a nice depth to the dish.
- Garlic powder - All the garlicky goodness without any chopping-easy and flavorful!
- Olive oil - I stick with olive oil for a smooth, mild taste, but avocado oil is a great alternative.
- Vegetable broth - Adds moisture and extra flavor. No broth? No problem-just use water (less flavorful, but still yummy!).
📋 You can find the full ingredient list in the Recipe Card below the article.
How to Make One Pan 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 2 tablespoons of 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 vegetables like zucchini, bell peppers, or spinach, feel free to toss them in! This recipe is super flexible.
- Add protein. Want to make this heartier? You can easily add cooked chicken, sausage, or even a fried egg on top.
- Double the recipe. If you're feeding a crowd or want leftovers, just double the ingredients and use a larger pan.
- Customize your beans. Butter beans are creamy and mild, but you can switch them out with other beans like white beans, chickpeas, or kidney beans for a different flavor.
- Use vegetable broth. If you have it on hand, vegetable broth adds extra depth of flavor. Otherwise, water works just fine.
- Add spice. If you like heat, try adding a pinch of 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 a burst of freshness.
- Make it vegan. This recipe is naturally vegan if you skip the optional toppings. Just use vegetable broth and ensure the oil is plant-based.
- Cook the cabbage to your liking. Some people like their cabbage soft, while others prefer it with a little bite. Adjust cooking time to your preference.
- One pan magic. To really make clean-up easy, use a non-stick skillet so the veggies and beans don't stick.
Storing Leftovers
If you have leftover fresh cabbage, read my tips on how to store it so it lasts!
- To Store. Let the leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
- To Freeze. This dish freezes well! Store in a freezer-safe container for up to 3 months. To reheat, just thaw overnight in the fridge and warm up on the stove.
- To Reheat. Reheat on the stove over medium heat with a splash of broth or water to loosen up the veggies. Stir occasionally.
More Cabbage Recipes
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Recipe Card
One Pan Cabbage and Beans Dinner
One pan cabbage and beans dinner is an easy, healthy, and flavorful dish. Packed with veggies, beans, and spices, it's perfect for busy weeknights or meal prep.
Ingredients
Method
- 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.3 tablespoons olive oil, 8 ounces baby bella mushrooms
- 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.1 carrot, ½ of a large onion, 3 tablespoons olive oil
- 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, 15 ounces green cabbage
- Season and simmer: Add all the spices, seasonings, and 2 tablespoons of broth. Stir everything together and cook for 10 minutes, stirring occasionally.1 tablespoon ground coriander, ¼ teaspoon black pepper, ½ teaspoon salt or to taste, 2 tablespoons vegetable broth, 2 tablespoons parsley, ¼ teaspoon sugar, ½ teaspoon garlic powder
- 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
- Serve: Garnish with fresh parsley and enjoy!
Nutrition
Video
Notes
- To Store: Let the leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
- To Freeze: This dish freezes well! Store in a freezer-safe container for up to 3 months. To reheat, just thaw overnight in the fridge and warm up on the stove.
- To Reheat: Reheat on the stove over medium heat with a splash of broth or water to loosen up the veggies. Stir occasionally.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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