Description
A simple and hearty Cabbage and Beans recipe combining tender boiled cabbage, creamy cannellini beans, and flavorful marinara sauce. This quick and nutritious dish is perfect for a comforting vegetarian meal, served with optional Romano cheese and crushed red pepper flakes for added zest.
Ingredients
Scale
Vegetables
- 2 cups green cabbage, roughly chopped
Beans
- 1 (28-ounce) can cannellini beans, rinsed and drained
Other
- 2 cups marinara sauce
- Grated Romano cheese, for serving (optional)
- Crushed red pepper flakes, for serving (optional)
Instructions
- Cook cabbage: Bring a pot of water to a boil and add the roughly chopped green cabbage. Boil for 5 to 10 minutes until the cabbage is softened but not mushy. Drain the cabbage well to remove excess water.
- Combine and simmer: In a large skillet, add the cooked cabbage along with the rinsed and drained cannellini beans and marinara sauce. Cook over medium-high heat, stirring occasionally, for about 10 minutes until everything is heated through and flavors meld.
- Serve: Serve the cabbage and beans hot, topped with optional grated Romano cheese and a sprinkle of crushed red pepper flakes for a touch of heat, if desired.
Notes
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes to taste.
- This dish can be made gluten-free by ensuring the marinara sauce used is gluten-free.
- For a creamier texture, mash some of the beans before combining with the cabbage and sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
