Cabbage and White Beans

To cook cabbage and white beans, start by heating vegetable oil in a large saucepan over medium heat. Sauté chopped onion and minced garlic until softened, then add chopped tomatoes and cook until they break down. Next, stir in shredded cabbage and cook until it wilts. Season with ground cumin, paprika, salt, and pepper. Finally, whisk eggs in a separate bowl, pour them over the cabbage mixture, and stir gently until cooked through. Serve with cooked white beans for a wholesome meal.

If you don't have white beans, you can substitute them with chickpeas or lentils for a similar texture and protein boost. For the cabbage, savoy or napa cabbage can work well too. If you're looking for a vegan option, you can omit the eggs or replace them with a tofu scramble or a flaxseed mixture for binding.

Yes, you can store leftover cabbage and white beans in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a saucepan over low heat or in the microwave until heated through. If you plan to store it longer, consider freezing the dish, but note that the texture of the cabbage may change upon thawing.

Cabbage and white beans pair well with crusty bread or a side salad for a complete meal. You can also serve it alongside roasted vegetables or a grain like quinoa or brown rice to add more texture and flavor. A light vinaigrette salad can complement the dish nicely.

Yes, the cabbage and white beans recipe is vegetarian-friendly due to its plant-based ingredients. To make it vegan, simply omit the eggs or replace them with a plant-based alternative, ensuring the dish remains nutritious and satisfying.