Vegan Braised Cabbage and Beans
A warm, comforting, and easy vegan dish featuring tender braised cabbage, hearty beans, and aromatic herbs. Perfect as a main for plant-based meals or a side for Mediterranean-style dinners. The slow braising brings out the natural sweetness of the cabbage and makes the beans flavorful and satisfying.
Preparation Time
Prep: 10 minutes
Cook: 35–40 minutes
Total: 45–50 minutes
Ingredients
1 medium green cabbage, cored and thinly sliced
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 large carrot, diced
1 red bell pepper, diced (optional for sweetness)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper, to taste
1 can (15 oz / 400 g) chickpeas or cannellini beans, drained and rinsed
1 can (14 oz / 400 g) diced tomatoes
1/2 cup vegetable broth or water
1 tablespoon apple cider vinegar (or lemon juice)
Fresh parsley or thyme for garnish
Instructions
1. Prepare the vegetables:
Slice the cabbage, dice the carrot and bell pepper, and chop the onion and garlic.
2. Sauté aromatics:
In a large skillet or pot, heat olive oil over medium heat. Add onions and cook 3–4 minutes until soft. Add garlic and sauté 30 seconds until fragrant.
3. Add vegetables and spices:
Stir in the carrot, bell pepper, smoked paprika, cumin, salt, and pepper. Cook for 2–3 minutes, letting the spices bloom.
4. Add cabbage and liquids:
Add the sliced cabbage to the pan and stir well. Pour in diced tomatoes, beans, and vegetable broth. Stir to combine.
5. Braise:
Cover the pan and let it cook over low-medium heat for 20–25 minutes, stirring occasionally, until cabbage is tender and flavors meld.
6. Finish with acidity:
Stir in apple cider vinegar (or lemon juice) and adjust salt and pepper to taste.
7. Serve:
Garnish with fresh parsley or thyme. Serve warm with crusty bread, rice, or quinoa.
Notes & Tips
Beans: You can use any beans—chickpeas, cannellini, or kidney beans work beautifully.
Make ahead: This dish tastes even better the next day after flavors meld in the fridge.
Spice it up: Add a pinch of chili flakes if you like a mild heat.
Storage: Keeps in the fridge for 3–4 days and freezes well.
Nutrition information
Calories: 220 kcal
Protein: 9 g
Carbohydrates: 35 g
Fat: 7 g
Fiber: 10g