Cabbage, Potatoes & White Beans (Vegan & Gluten-Free)

I think I have a weird obsession with cabbage.

Oblique view of a white porce

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.

A half of a head of cabbage sitting in a wadded white, linen table cloth.

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.

Top view of a vegan and gluten free combination of cabbage, potatoes, and white beans. The dish is in a white ceramic serving bowl with a wooden spoon.

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.

A white ceramic bowl full a gluten-free and vegan dish made with cabbage, whites beans, and potatoes. The dish is in a white bowl with a wooden spoon. Oblique view.

This makes a perfect side dish, or functions as a full meal when served in large portions, which is exactly what we do!


Cabbage, Potatoes & White Beans (Vegan & Gluten-Free)

  • Author: Raquel Smith
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mintues
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Dinner


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!


  • 1 Tbsp extra virgin olive oil
  • 3 small gold potatoes
  • 1/2 onion, diced
  • 1 can white beans, rinsed & drained
  • 1 small savoy cabbage*
  • 1 tsp ground coriander
  • 1/4 tsp ground sage
  • 1/2 tsp dried thyme
  • pinch salt
  • freshly ground black pepper


  1. 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.
  2. 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.
  3. 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:

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.

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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).

This cabbage, potatoes, and white bean dish is 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 vegan and gluten-free dish comes together in about a half hour and is a great way to eat one of winter’s best veggies! Cabbage! Get the complete recipe now on Foodal. #cabbage #beans #vegan #foodal

4 thoughts on “Cabbage, Potatoes & White Beans (Vegan & Gluten-Free)”

  1. This looks really good! I love cabbage as well 🙂 In soups and sometimes I’ll roast thinly sliced rounds with garlic and olive oil and then top it with marinara sauce and ground turkey.

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