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 the vegetable – it’s not anything that special. It’s not like a bell pepper, that’s bright red and shiny and had a sweet & complex taste.
Nor is it like zucchini, that when picked at the height of summer fresh off the plant has this wonderful squash-y flavor that just jumps out at you.
No, cabbage is just cabbage. But it does have one redeeming quality – it sure makes a good canvas.
And I think that is what I love about it so much. Pair it with some potatoes, white beans and some spices and it turns into one of my favorite meals.
Comforting and warm, this 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 you’ll start to love cabbage just like we do.
This makes a perfect side dish, or functions as a full meal when served in large portions, which is exactly what we do!Print
An easy weeknight meal recipe that is both healthy and delicious! Serve this as a side or on top of rice for a complete meal. This comes together in about a half hour and is a great way to eat one of winter’s best veggies – cabbage!
- Cut the potato into small 1 cm cubes. Heat the oil in a large skillet over medium heat, then add the potatoes and cook, tossing every now and then, until starting to brown, about 8 minutes.
- Add the onion and cook for a few minutes until softened. Add the beans and cook until browning just a bit, about 5-7 minutes. When just about done, add the coriander, sage, and thyme and toss together.
- While the veggies cook, cut the cabbage in half, then slice into 1 cm strips. Add the cabbage to the skillet, cover, and let steam for a few minutes. Remove the cover and cook while tossing often until the cabbage is softened, but still a bit crunchy. Add salt and pepper to taste, then serve immediately. If you grind peppercorns using a pepper mill, you’ll find a flavor explosion that hits your tounge. I highly recommend not skipping this as the pre-ground canned stuff is not nearly as tasty as freshly prepared black pepper. Enjoy!
*About 8 cups when cut.
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: November 28, 2018 at 13:38 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).