Description
A simple, comforting Cabbage and Beans recipe that combines tender boiled cabbage with creamy cannellini beans in a rich marinara sauce. Perfect for a quick and nutritious meal that’s both hearty and light, garnished with Romano cheese and a hint of crushed red pepper for an extra kick.
Ingredients
Scale
Vegetables
- 2 cups green cabbage, roughly chopped
Pantry
- 1 (28-ounce) can cannellini beans, rinsed and drained
- 2 cups marinara sauce
Optional Garnishes
- Grated Romano cheese, for serving (optional)
- Crushed red pepper flakes, for serving (optional)
Instructions
- Cook the cabbage: Bring a pot of water to a boil and add the roughly chopped green cabbage. Boil the cabbage for 5-10 minutes until it softens but is not mushy. Drain the cabbage thoroughly to remove excess water.
- Combine ingredients in skillet: In a large skillet, add the drained cabbage, rinsed and drained cannellini beans, and marinara sauce. Stir the mixture gently to combine all ingredients evenly.
- Simmer the mixture: Place the skillet over medium-high heat and cook the cabbage and beans mixture for about 10 minutes. Stir occasionally, allowing the flavors to meld and the sauce to heat through thoroughly.
- Serve with garnishes: Remove from heat and serve immediately. Optionally, sprinkle grated Romano cheese and crushed red pepper flakes over each serving to add savory depth and a spicy kick.
Notes
- Be sure not to overboil the cabbage to maintain its slight crunch and bright flavor.
- Use low-sodium marinara sauce to reduce salt content if preferred.
- This dish can be made vegan by omitting the Romano cheese or using a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
