Savory & Simple: Meat-Free Cabbage Delight Recipe - A Cozy, Budget-Friendly Dinner
This is the kind of weeknight recipe that never lets you down. It’s warm, wholesome, and full of flavor without leaning on meat or fancy techniques. A big skillet of tender cabbage, golden onions, and hearty beans turns into a satisfying meal with just a few pantry staples.
Ingredients
- 1 medium green cabbage (about 2 lb), cored and thinly sliced
- 2 medium yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 large carrot, grated (optional for sweetness and color)
- 2 tablespoons olive oil (plus a little more if needed)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon ground cumin
- 1–2 tablespoons soy sauce or tamari (to taste)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 can (15 oz) cannellini or butter beans, drained and rinsed
- ½ cup vegetable broth or water
- Salt and black pepper, to taste
- Red pepper flakes, to taste (optional)
- 2 tablespoons toasted sunflower seeds, pumpkin seeds, or chopped almonds, for garnish
- Fresh parsley or dill, chopped, for serving
- Cooked grains or crusty bread, for serving (optional)
Instructions
- Prep the vegetables. Core the cabbage and slice it thin. Slice onions, mince garlic, and grate the carrot. Drain and rinse the beans.
- Brown the onions. Heat olive oil in a large, wide skillet or Dutch oven over medium heat. Add onions and a pinch of salt. Cook 8–10 minutes, stirring occasionally, until softened and lightly golden.
- Add garlic and spices. Stir in garlic, smoked paprika, thyme, cumin, and red pepper flakes if using. Cook 30–60 seconds, just until fragrant.
- Load in the cabbage. Add cabbage and carrot. It will look like a lot, but it wilts down. Toss to coat in the oil and spices. Cook 5–7 minutes, stirring, until the cabbage begins to soften and shrink.
- Season and deglaze. Add soy sauce and vegetable broth. Scrape up any browned bits from the pan. Reduce heat to medium-low, cover, and simmer 8–10 minutes, stirring once or twice.
- Stir in the beans. Add cannellini beans and cook uncovered for 3–5 minutes to warm through and thicken slightly. The mixture should be juicy but not soupy.
- Finish with acid and herbs. Turn off the heat. Stir in apple cider vinegar and a handful of chopped parsley or dill. Taste and adjust with salt, pepper, or more vinegar.
- Garnish and serve. Sprinkle with toasted seeds or nuts for crunch. Serve on its own, over cooked grains, or with crusty bread. Add a dollop of yogurt if you like.