Golden Cabbage & White Bean Skillet
Looking for a budget-friendly powerhouse? This Week 18 recommendation transforms humble cabbage and affordable white beans into a vibrant, nutrient-packed dinner. It is incredibly cheap, takes minutes to prep, and bursts with warm, savory flavors to elevate your everyday meal rotation.
Ingredienser
- Green cabbage0.5 head
- Canned white beans (e.g. cannellini)2 cans
- Olive oil2 tbsp
- Yellow onion1 pc
- Garlic cloves3 pcs
- Smoked paprika1 tsp
- Ground turmeric0.5 tsp
- Vegetable broth0.5 cup
- Plain yogurt4 tbsp
Gör så här
Thinly slice the green cabbage, dice the yellow onion, and mince the garlic cloves. Drain and rinse the canned white beans thoroughly under cold water.
Heat the olive oil in a large skillet or pan over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic, smoked paprika, and turmeric, cooking for 1 more minute until highly fragrant.
Add the sliced cabbage to the skillet. Toss it well to ensure it is evenly coated in the oil and spices. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens and shrinks in volume.
Stir in the rinsed white beans and pour in the vegetable broth. Reduce the heat slightly and let the skillet simmer for 5 minutes, allowing the beans to warm through and soak up the flavorful liquid.
Remove from heat and season generously with salt and black pepper to taste. Divide the mixture into four bowls and top each portion with a spoonful of plain yogurt for a fresh, creamy contrast.