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

  • Author: Raquel Smith
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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!


  • 3 small golden potatoes
  • 1 Tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 1 15-oz can white beans, rinsed and drained
  • 1 tsp ground coriander
  • 1/4 tsp ground sage
  • 1/2 tsp dried thyme
  • 1 small savoy cabbage (approx. 8 cups sliced)
  • pinch salt
  • freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: cabbage, potatoes, white beans, vegan, gluten-free, autumn, winter