Quick, nourishing, and packed with savory veggies, tender cabbage, and hearty beans, this cabbage stir fry is a recipe meant for busy weeknights. Vegan, vegetarian, and naturally gluten-free!
I am a huuuuuuge fan of a quick stir fry for dinner, and make some variety of beans and greens (garlicky white beans and kale is a favorite) a couple times a week. This super easy, very filling, and flavorful skillet stir fry will warm you from the inside out.
You can enjoy white bean and cabbage stir fry with a scoop of freshly made brown rice, piled onto toasted slices of gluten free no knead bread, or with a basket of warm gluten free honey cornbread muffins. It's packed with fiber and protein, and is naturally vegan and gluten-free!
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What You'll Love About Cabbage Stir Fry
- It's quick. I adore stir-fries because they literally take just minutes to throw together. You will have your main dish ready in about 20 minutes, which is so helpful when a lot is going on (tip: keep rice in the fridge or freezer so you have it handy).
- It's filling. A combination of vegetables and beans will take the edge off of your appetite but won't leave you feeling overly stuffed - my favorite kind of meal.
- It's a great vegetarian main! Beans are such a wonderful, vegetarian, whole-food option, and I rely on them to make sure I meet my plant-based protein needs! (Check out my vegetarian white bean chili for another bean-y vegetarian main.)
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I use extra virgin olive oil, and any olive oil of your choice will work great.
- Onion - I used a small yellow onion - feel free to use any onion variety you prefer.
- Carrots
- Garlic - I used 4 cloves of garlic, and you can definitely add more if you like!
- Cabbage - I prefer green cabbage, but see my note lower down about using red cabbage.
- White beans - Use any variety of white beans, such as navy, cannellini, or northern.
- Salt and pepper
Step-by-Step Instructions
Here's an overview in photos of how to make white bean and cabbage stir fry:
1. Cook aromatics: In a skillet, heat the olive oil, then cook the onion, carrots, and garlic.
2. Add cabbage: Add the cabbage and cook, stirring occasionally, until soft.
3. Add beans: Add the white beans.
4. Finish: Stir in the beans, salt and pepper to taste, and cook until heated through.
Tips & Recipe Notes
- What type of cabbage? I like green cabbage when I make a stir fry because it cooks down quicker and is very tender. However, red cabbage is also an excellent choice! You may want to add a bit of broth or water if using red cabbage because it will take longer to cook.
- How to prep the cabbage? I keep it really simple and just roughly slice and chop up the cabbage into thin pieces. For a more uniform look, you can use a vegetable shredder to shred the cabbage.
- Increase the quantities. Double or triple the quantities in the recipe card to ensure leftovers, a second meal later in the week, or just to feed more around the table!
- Finish with parmesan. I do love cheese! Sprinkle a little shredded or grated parmesan over the top of the finished skillet.
- For serving - I love rounding out this cabbage stir fry for dinner with a steaming pot of fluffy short or long grain brown rice (white rice works, too). A base of quinoa adds texture and extra protein. And for nights when I'm truly in a rush, I toast a few pieces of good bread and pile on the cabbage and white beans!
Variation Ideas
- Add broth - For a bit more flavor and brothy vibe, stir in ¼ cup of vegetable broth to the pan.
- More veggies - Add extra vegetables to the skillet along with the cabbage. I love adding spinach or another green, mushrooms, or asparagus.
- Fresh or dried herbs - A bit of dried oregano or basil is always nice, or try chopped fresh rosemary, basil, or oregano.
- More savory - A splash of soy sauce or tamari (gluten-free) adds a depth of flavor.
- Vegetarian protein - Slice up your favorite veggie sausage or crumble in some vegan ground beef in addition to or instead of the beans.
How to Store & Reheat Leftovers
- Fridge - Transfer any cooled leftovers to an airtight container and store them in the fridge for up to 5 days.
- To Reheat - Place leftover stir fry in a microwave-safe bowl and microwave for about 1 ½-2 minutes, until hot.
More Quick Veggie Recipes
Happy baking! If you make this white bean and cabbage stir fry recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
White Bean and Cabbage Stir Fry
Quick, nourishing, and packed with savory veggies, tender cabbage, and hearty beans, this cabbage stir fry is super satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 small onion , diced
- 2 carrots , peeled and diced
- 4 cloves garlic , minced
- 1 head green cabbage , cored and chopped
- 1 15-ounce can white beans , drained and rinsed
- salt and pepper , to taste
Instructions
- In a large skillet, warm the 2 tablespoons olive oil over medium heat. Add the 1 small onion and sautee for about 2 minutes, then add the 2 carrots and cook until softened. Stir in the 4 cloves garlic and 1 head green cabbage, and cook over low heat, stirring often, until the cabbage is soft. Add a splash of water if needed.
- Stir in the 1 15-ounce can white beans, add salt and pepper to taste, and serve with rice or quinoa.
Notes
- What type of cabbage? I like green cabbage when I make a stir fry because it cooks down quicker and is very tender. However, red cabbage is also an excellent choice! You may want to add a bit of broth or water if using red cabbage because it will take longer to cook.
- How to prep the cabbage? I keep it really simple and just roughly slice and chop up the cabbage into thin pieces. For a more uniform look, you can use a vegetable shredder to shred the cabbage.
- Increase the quantities. Double or triple the quantities in the recipe card to ensure leftovers, a second meal later in the week, or just to feed more around the table!
- Finish with parmesan. I do love cheese! Sprinkle a little shredded or grated parmesan over the top of the finished skillet.
- For serving - I love rounding out this cabbage stir fry for dinner with a steaming pot of fluffy short or long grain brown rice (white rice works, too). A base of quinoa adds texture and extra protein. And for nights when I'm truly in a rush, I toast a few pieces of good bread and pile on the cabbage and white beans!
Nutrition
Calories: 141kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 63mgPotassium: 517mgFiber: 7gSugar: 9gVitamin A: 5318IUVitamin C: 87mgCalcium: 108mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!
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