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.
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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.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!
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 270kcalCarbohydrates: 36gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 435mgPotassium: 1041mgFiber: 11gSugar: 9gVitamin A: 2961IUVitamin C: 44mgCalcium: 90mgIron: 4mg
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