Skillet-Braised Cabbage & Cannellini Beans with Onion, Thyme, and Dijon (No Mushrooms)
A hearty, no-mushroom vegetarian skillet with winter produce: quick-braised cabbage and onions with tender white beans and a bright Dijon-lemon finish. Great with crusty bread or over mashed potatoes.
Back to full listIngredients
- Organic Green Cabbage 1 lb cabbage (about 1/2 medium head), thinly sliced $1.69/lb
- Private Selection® Peruvian Gold Sweet Onion (or any onion) 1 medium, thinly sliced $3.99 (3 lb bag)
- Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99
- Canned cannellini beans (or great northern) 1 (15 oz) can, rinsed and drained
- Vegetable broth (or water) 1/2 cup
- Olive oil 2 Tbsp
- Dijon mustard 1 1/2 tsp
- Apple cider vinegar 1 Tbsp
- Lemon 1/2 lemon (juice), optional but recommended
- Dried thyme 1/2 tsp
- Salt & black pepper To taste
- Red pepper flakes (optional) Pinch
- Crusty bread (optional) 2 slices, to serve
Instructions
- Stove: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion with a pinch of salt; cook 5–7 minutes until soft.
- Add garlic, thyme, and red pepper flakes (optional). Stir 30 seconds.
- Add sliced cabbage and another pinch of salt. Toss and cook 3–4 minutes until it starts to wilt.
- Add broth, cover, and simmer 8–10 minutes, stirring once, until cabbage is tender but not mushy.
- Stir in beans and cook uncovered 2–3 minutes to warm through and let liquid reduce slightly.
- Finish: Stir in Dijon and vinegar; squeeze in lemon juice to taste. Adjust salt/pepper.
- Serve hot with crusty bread, or spoon over rice/mashed potatoes if you have them.
Health notes: High fiber, high satiety, low cost. Keep sodium down by rinsing beans and using low-sodium stock.
Drink pairing: Wine: dry rosé or Grüner Veltliner. Non-alcoholic: hot black tea with lemon.