White Bean and Cabbage Stir Fry -

No ratings yet

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.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 141kcal

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.

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!