I bought a massive cabbage last week and have been trying to find new ways to use it, as it doesn’t seem to ever finish. I’ve been sneaking it into my daily green juice as well as sautéing it with different vegetables every night. Most recently, I paired it with white beans and parsley for a simple, yet filling side dish. Enjoy!
Cabbage holds the glow power in this dish:
Cabbage: lowers blood cholesterol, prevents cancer, and contributes to better digestion. In many cultures, cabbage juice has been used to relieve stomach ulcers. The vegetable is a great source of B vitamins and omega-3s and contains approximately seven times more vitamin C than an orange. Like garlic and onions, cabbage also boasts a high sulfur content, which helps to fight infection.
White Beans and Cabbage
Keywords: vegetarian vegan cabbage white beans
Ingredients (4 servings)
- 1/4 large cabbage (makes 2 cups when shredded)
- 1/2 tablespoon butter or oil
- 2 garlic cloves, diced
- 1 can (14-16 ounces) white beans, drained and rinsed
- Salt and pepper to taste
- Handful of fresh parsley, chopped
- Crushed red pepper flakes for garnish
Cut cabbage into shred-like pieces. In a large saucepan over medium-high heat melt the butter. Add the garlic, beans, salt, and pepper. Stir for 30 seconds then add the cabbage. Put a lid on the pan and reduce heat to medium.
Every minute or two, open the lid and fold the mixture. Continue to do this until the cabbage softens and begins to brown. When it reaches that point, add the chopped parsley and stir until evenly distributed. Serve with crushed red pepper flakes as a garnish. Enjoy!
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