Ingredients
Scale
- 1 medium head of green cabbage, shredded (about 6–8 cups)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish
- Grated Parmesan cheese (optional for serving)
Instructions
- Start by preparing your fresh produce. Remove any bruised outer leaves from the cabbage, cut it into quarters, and remove the core. Slice the cabbage into thin shreds. Thinly slice your onion and mince the garlic cloves. Having everything ready before you turn on the heat ensures a smooth cooking process.
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced onions and cook for about 5 minutes until they become translucent and slightly golden. Stir in the minced garlic, smoked paprika, and red pepper flakes. Sauté for another 60 seconds until the spices are fragrant, being careful not to burn the garlic.
- Add the shredded cabbage to the skillet in batches if necessary. It will look like a lot at first, but it wilts down significantly. Stir the cabbage to coat it in the oil and aromatics. Pour in the vegetable broth, cover the skillet with a lid, and let it steam for about 8 to 10 minutes. Stir occasionally until the cabbage is tender but still retains a slight bite.
- Remove the lid and stir in the rinsed cannellini beans. Cook for an additional 3 to 5 minutes, allowing the beans to heat through and absorb the flavors of the pan. If the mixture looks too dry, you can add an extra splash of broth or water. The beans should become slightly creamy as they interact with the cabbage juices.
- Turn off the heat and stir in the fresh lemon juice. This acidity brightens the entire dish and balances the earthiness of the beans. Season generously with salt and black pepper. Garnish with chopped fresh parsley and a sprinkle of Parmesan cheese if you prefer. Serve warm in shallow bowls.
- Cook Time: 30 minutes