White Beans and Cabbage

21 Comments 4.5

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White Beans and Cabbage recipe by Barefeet In The Kitchen

Tender crisp cabbage, lightly browned potatoes and cannellini beans are combined to create a perfectly simple and absolutely delicious meal. We had this on it’s own for dinner and even my husband agreed that it was surprisingly filling.

I knew as soon as I saw Taylor post this recipe at Greens and Chocolate that I’d be making this dish sooner than later. Having made it once now, I already have plans to make this again (in a less vegetarian style) and add some bacon or sausage.

Even my boys, who are not big fans of cabbage, ate a good bit of this.

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White Beans and Cabbage

4.50 from 2 votes
Recipe adapted from and with thanks to Super Natural Every Day by Heidi Swanson


  • 2 tablespoons olive oil
  • 5 medium red potatoes scrubbed and cut into tiny cubes
  • 1 small yellow onion roughly chopped
  • 1 1/2 cups cooked canneli white navy or great northern beans, or 1 can drained
  • 1 small head green cabbage finely chopped
  • freshly grated Pecorino Romano or Parmesan cheese
  • kosher salt and freshly cracked pepper to taste


  • In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and a generous pinch of salt (I added at least ½ a teaspoon) and toss to coat well. Cover and cook until the potatoes are tender, about 6-8 minutes. Stir the potatoes occasionally to ensure that all sides are lightly browned.
  • Once the potatoes are tender, add the chopped onion and cook for 6-8 minutes, until the onions are translucent and lightly browned around the edges. Stir in the cabbage and toss thoroughly. Add another pinch of salt and fresh pepper according to your taste. Add the beans and toss gently. Do not stir too often after you add the beans, as they will break down easily.
  • Cover and cook over medium heat just a few minutes, until the cabbage is tender. Sprinkle with cheese right before serving. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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21 Comments Leave a comment or review

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  1. Susan Delhaise says

    I would like to read a comment about how this recipe actually tastes. All I'm reading here is useless information from people who didn't even make it. Please make the recipe and post a comment on how you liked it. I'm going to do that!!

    • Susan Delhaise says

      Hello, I made this recipe last night for dinner and my husband loved it. I liked it too. I cooked dry navy beans first and then made it as directed. I also added some bacon and garlic also. Delicious!

  2. eaulala says

    Recipe is really good- I steamed the shredded cabbage for about 5-6 minutes beforehand and added a good big pinch of Old Bay seasoning and some red pepper flakes to "kick it up a notch". Yum!!

  3. JD says

    I made a version of this, adding bacon, leeks, carrots, and fennel seed. We loved it. I liked the way the potatoes are browned.4 stars

  4. Tricia says

    This didn’t look appetizing but I had all the ingredients so decided to give it a shot. I followed the recipe and just took my first bite…. I’m in shock right now! This is FANTASTICLY DELICIOUS! Blew away my expectations for sure 😀😋5 stars