Cabbage and Beans

Minimal ingredients with maximum behavior are what you'll find in cabbage and beans! This healthy and delicious meal option is perfect if you're on a budget. Ready in just 30 minutes.

Course dinner, Lunch

Cuisine budget, Easy, Family, Italian

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 176kcal

Author Jessy Freimann

Equipment

Ingredients

2 cups green cabbage roughly chopped
28 ounces canned Canellini beans rinsed and drained
2 cups marinara sauce depending on how liquid-y you want it (you can always add water if needed)

Instructions

Boil the cabbage for 5-10 minutes until it's softened. Drain it well.
Combine in a large skillet with beans and stir in sauce.
Cook over medium high heat until heated through, about 10 minutes. Stir periodically.
Serve immediately with a sprinkle of Romano cheese and crushed red pepper.

Video

Notes

Ingredient amounts are more suggestions for this. It's all about the ratio that you like best. If you like more beans, add more beans. If you prefer it saucier, go heavy on the sauce. Don't forget that this also tastes great with shredded chicken breast added for additional protein.

It's important to par-boil the cabbage, but don't overdo it. Boil just until softened, but not mushy. Start checking on it around the 5-minute mark and taste test to make sure it still has a bit of a bite.

For a thicker consistency, let the beans and cabbage simmer uncovered for a few extra minutes to allow excess liquid to evaporate.

And to thin it out, add more marinara, a splash of water, or some broth during cooking. My favorite thing is rinsing the container that held the marinara with some water and then pouring that into the pan.

Ingredients to prep ahead- Chop the cabbage, and drain and rinse the beans in advance to save time. and if you're making marinara sauce, do that in advance (I typically make a large batch of sauce and then freeze it in smaller batches to pull out as needed).

Leftovers and storage- Let any leftovers cool completely before storing them in an airtight container in the fridge for up to 3-4 days. I like to reheat single servings in the microwave in 30-second bursts until warmed through, or larger portions over medium-low on the stove.

Nutrition