Golden Roasted Cabbage White Bean Skillet
A deliciously simple vegan skillet dinner featuring perfectly roasted cabbage and creamy white beans, seasoned to perfection and ready in under an hour.
Equipment
- 1 Large Skillet preferably cast-iron
- 1 Baking Sheet
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 1 head green cabbage cut into wedges
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 1/2 cup vegetable broth
- Salt and pepper to taste
Optional Add-Ins
- 1 teaspoon smoked paprika
- 1/4 cup nutritional yeast
- Red pepper flakes to taste
Instructions
Preparation
- Preheat oven to 400°F. Cut the cabbage into wedges, remove the core, and toss with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
- Roast the cabbage in the preheated oven for 20-25 minutes until golden brown and tender.
- In a large skillet, heat olive oil over medium heat. Add diced onions and garlic, sautéing until onions are translucent.
- Stir in cannellini beans and vegetable broth. Cook for 5 minutes, allowing the beans to absorb the flavors.
- Add roasted cabbage to the skillet. Toss everything together and heat through, adjusting seasoning as necessary.
Serving
- Serve the skillet hot, garnished with fresh parsley and a squeeze of lemon if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure even roasting by cutting cabbage into uniform wedges. Ingredient Substitutions: Swap cannellini beans with chickpeas for a different texture. How to Serve: Serve with crusty bread or a fresh salad. Storage & Freshness: Keep leftovers in an airtight container in the fridge. Make-Ahead Tips: Roast the cabbage ahead of time for quick assembly later.