Ingredients
- 2 tablespoons olive oil 30 ml, about 27 g
- 1 medium yellow onion 150 g, thinly sliced
- 600 g green cabbage cored and cut into roughly 3/4-inch pieces; about 6 loosely packed cups
- 3 cloves garlic 9 g, minced
- 1 teaspoon dried thyme about 1 g
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup vegetable broth 120 ml; use a lower-sodium variety if preferred
- 2 15.5-oz cans cannellini beans drained and rinsed; about 480 g drained total
- 1/2 teaspoon fine salt about 3 g; start with less if broth or beans are salty
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice 15 ml, plus more to taste
- 1 tablespoon chopped fresh parsley about 4 g
Equipment
- 1 12-inch skillet with a lid A wide sauté pan also works.
- Knife and cutting board
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
Instructions
- Drain and rinse the beans gently. Trim and core the cabbage, then cut the leaves into roughly 3/4-inch pieces. Thinly slice the onion and mince the garlic. Measure the broth and seasonings.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened and beginning to turn golden.
- Add the cabbage, using two additions if the pan is crowded. Raise the heat to medium-high and cook for 8–10 minutes, stirring every minute or two, until the volume decreases and some edges turn golden. Lower the heat if the onion threatens to burn.
- Stir in the garlic, thyme, optional red pepper flakes and black pepper. Cook for 30 seconds. Add the broth and salt, scrape up browned bits, then cover and cook over medium-low heat for 5–7 minutes, until the thickest cabbage pieces are tender. Add another tablespoon of water if the pan becomes dry before the cabbage softens.
- Uncover and gently fold in the beans. Simmer for 3–4 minutes, until hot throughout. If liquid pools in the pan, cook uncovered for another minute or two; the finished skillet should be moist rather than soupy.
- Remove from the heat. Stir in the lemon juice and parsley, taste and adjust seasoning. Divide into four main-course portions and serve warm.
Nutrition
Serving: 1of 4 main-course portionsCalories: 290kcalCarbohydrates: 44gProtein: 14gFat: 7.5gFiber: 12g
Video
Notes
Timing: Allow about 35 minutes total. Cabbage thickness and pan size can change cooking time; use tenderness and browning cues.
Storage: Refrigerate within 2 hours in shallow containers, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat to 165°F (74°C), adding a small splash of water as needed.
Nutrition: Approximate per quarter of the recipe, including measured oil and excluding sides. Calculated with generic vegetable data and unsalted cooked white beans as a proxy for drained canned beans; brands vary. Sodium is not quantified because broth and bean brands, draining and rinsing materially change it.
Cost: An illustrative US grocery estimate of US$5.00 for the actual quantities used, or US$1.25 per portion. Includes prorated pantry ingredients; excludes tax, delivery and cooking energy. Local prices vary.
Video: Angelo Todaro demonstrates a longer tomato-based cabbage and cannellini-bean braise with anchovy, chicken broth, breadcrumbs and Parmesan. This card uses vegetable broth, lemon and thyme without those additions; follow its ingredients and timings. The original provider upload date is April 11, 2026.
