Cozy Vegan Cabbage Skillet with Beans and Potatoes
A one-pan, cozy vegan cabbage skillet made with tender cabbage, creamy white beans, potatoes, carrots, and warm spices simmered in a tomato-herb broth. Budget-friendly, gluten-free, and perfect for an easy, comforting weeknight dinner.
Ingredients
- 2 tablespoons olive oil or avocado oil, plus extra for drizzling
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced, more if desired
- 1 medium head green cabbage about 2–2.5 lbs, cored and thinly sliced
- 2 medium carrots thinly sliced into half-moons
- 2 medium potatoes diced small; Yukon gold or red potatoes recommended
- 1 can (15 oz) cannellini beans drained and rinsed; or Great Northern beans, navy beans, or chickpeas
- 2 cups vegetable broth preferably low-sodium, plus more as needed
- 1 can (14.5 oz) diced tomatoes with juices; fire-roasted recommended
- 2 tablespoons tomato paste
- 1 1/2 teaspoons smoked paprika regular paprika can be substituted
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2-1 teaspoon salt to taste, plus more as needed
- 1/4 teaspoon black pepper plus more to taste
- 1 pinch red pepper flakes optional, for heat
- 2-3 tablespoons fresh parsley or cilantro chopped, for serving
- 1-2 tablespoons lemon juice or red wine vinegar to finish and brighten
Instructions
- Heat the olive oil in a large wide skillet or Dutch oven over medium heat. Add the sliced onion with a pinch of salt and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden around the edges. Stir in the minced garlic and cook for about 1 minute more, just until fragrant.
- Add the sliced carrots and diced potatoes to the pan and stir to coat in the onion-garlic mixture. Sprinkle in the smoked paprika, cumin, thyme or Italian seasoning, oregano, black pepper, and red pepper flakes if using. Cook for 2–3 minutes, stirring, to let the spices bloom in the oil.
- Add the sliced cabbage to the pan. It will look like a lot but will wilt down. Use tongs or a large spoon to toss the cabbage with the other vegetables and spices. Cook for 5–7 minutes, stirring every minute or two, until the cabbage begins to soften and shrink. If the pan seems dry or anything sticks, add 2–3 tablespoons of broth or water.
- Stir in the tomato paste and cook for about 1 minute to lightly caramelize it. Add the diced tomatoes with their juices, the drained and rinsed beans, and the vegetable broth. Stir well, scraping up any browned bits from the bottom of the pan. Season with about 1/2 teaspoon salt to start.
- Bring the mixture to a gentle simmer. Reduce the heat to low or medium-low, cover with a lid slightly ajar, and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork, the cabbage is soft but not mushy, and the liquid has thickened into a light stew-like sauce. If it looks too dry before the potatoes are cooked, add a splash more broth or water.
- Turn off the heat. Stir in the lemon juice or red wine vinegar. Taste and adjust seasoning with more salt, pepper, or acid as needed. Sprinkle with chopped parsley or cilantro and drizzle lightly with a bit of extra-virgin olive oil.
- Serve hot in bowls as a stand-alone meal, or spoon over cooked brown rice, quinoa, or another grain. Pair with crusty bread for soaking up the broth, and optionally top with a dollop of vegan yogurt or cashew cream for extra richness.
Notes
For a thicker, stew-like texture, lightly mash a small handful of beans before adding them to the pan to help thicken the broth. Slice the cabbage thinly for a tender, silky texture and don’t skip the splash of lemon juice or vinegar at the end—it brightens the whole dish. The recipe is flexible: swap beans (chickpeas, navy beans), change spices (Cajun seasoning, curry powder), or add extra vegetables like bell peppers, mushrooms, kale, or spinach. Leftovers taste even better the next day, and the dish can be made soupier with extra broth or thicker by simmering uncovered for the last 5–10 minutes.
Nutrition
Calories: 300kcal
Love this recipe?Follow us at @Recipecs for more