I think I have a weird obsession with cabbage.
I don’t think there is any other vegetable that plays such a main role in my cooking. What’s so weird is that I don’t really even feel that I am particularly fond of this vegetable – it’s not anything all that special on its own.
It’s not like a bell pepper, for example, that’s bright red and shiny, with a sweet and complex taste.
Nor is it like zucchini, that has this wonderful squash-y flavor that just jumps out at you when it’s picked at the height of summer, fresh off the plant.
No, cabbage is just cabbage. But it does have one redeeming quality: it sure makes a good canvas.
Comforting and warm, this dish is perfect to serve on a cold, blustery night like we’re having tonight (did y’all hear California is finally getting some rain?!). I know it looks like it might be kind of bland and boring, but I really urge you to try this. You’ll be so glad you did – and hopefully you’ll start to love cabbage just as much as we do.
This makes a perfect side dish, or functions as a full meal when served in large portions, which is exactly what we like to do with it!Print
An easy weeknight meal that is both healthy and delicious! Serve this as a side or on top of rice for a complete meal. This dish comes together in about half an hour and is a great way to eat one of winter’s best veggies – cabbage!
- Wash the potatoes well, and cut them into small 1-centimeter cubes. Heat the oil in a large skillet over medium heat, then add the potatoes and cook, tossing occasionally until they are starting to brown, about 8 minutes.
- Add the onion and cook for a few minutes until softened. Add the beans and cook until they brown just a bit, about 5-7 minutes. When they’re nearly done, add the coriander, sage, and thyme, and toss together.
- While the veggies cook, cut the cabbage in half, then slice it into 1-centimeter strips. Add the cabbage to the skillet, cover, and let steam for a few minutes. Remove the lid cook until the cabbage is softened but still a bit crunchy, tossing frequently. Add salt and pepper to taste, and serve immediately. If you grind peppercorns using a pepper mill, you’ll experience a flavor explosion that hits your tongue in the best way. I highly recommend not skipping this as the pre-ground stuff is not nearly as tasty as freshly ground black pepper.
Keywords: cabbage, potatoes, white beans, vegan, gluten-free, autumn, winter
If you made this dish, please let us know your thoughts in the comments below. Questions? Ask away! And please rate the recipe if you loved it!
If this vegan winter recipe floated your boat, then these should make it seaworthy too:
- Farro Risotto with Butternut, Mushrooms & Kale (Vegan)
- Roasted Four-Pepper Chili (Vegan & Gluten-Free)
- Eggplant, Kale & Ricotta Cannelloni (Vegan & Gluten-Free)
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 12th, 2014. Last updated: January 12, 2019 at 13:33 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).