Baked Cabbage and White Beans

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Close-up of cabbage wedges cooked in tomato sauce with white beans.

I, too, am lured by the wonders of tasty looking recipes on the internet. Different ideas or fun combinations get stuck in my brain. Usually, in the form of recipes that make me want to try something new. One of the more recent? This caramelized cabbage. Most likely because I like roasted and grilled cabbage, so really, what’s not to love about the idea of caramelization?

And so, I tried it, but I can’t leave well enough alone. Because currently, nearly every meal contains beans. This baked-cabbage and white beans is my rendition on the caramelized cabbage, made for a substantial lunch (thanks beans!) Also, this is delightful leftover, served on leftover grains.

Close-up of cabbage wedges cooked in tomato sauce with white beans.
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Baked Cabbage and White Beans

4 solid servings
Prep Time: 15 minutes
Cook Time: 45 minutes
  • ½ large head savoy cabbage
  • 4 tablespoons olive oil (divided)
  • ½ large yellow onion (minced)
  • 1/2 teaspoon sea salt (plus more to taste)
  • 2 large garlic cloves (minced)
  • 1 tablespoon sherry vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 cup crushed tomatoes
  • ¾ cup water
  • 1 cup cooked white beans (drained)
  • 1 cup loosely packed parsley
  • Zest from one lemon
  • Feta (for topping)
  1. Preheat oven to 350˚F. Cut the cabbage in half and cut each half into thirds (see note). Heat a large, oven-safe skillet over medium-high heat. Add 3 tablespoons of olive oil and place the cabbage in the hot skillet and sear each side of the cabbage. Transfer to a plate.
  2. Add the remaining tablespoon of olive oil followed by the minced onions and salt. Cook until the onions are tender, about 8 to 10 minutes or so. If your onions are starting to brown, reduce the heat. Once the onions are tender, add the garlic and cook for another minute or two.
  3. Next, stir in the sherry and scrape any bits stuck to the bottom of the pan.  Add the tomato paste, smoked paprika, cumin, and cook for a minute or two. Add in the crushed tomatoes, water, and beans. Stir and heat for a minute.
  4. Nestle the cooked cabbage in the tomato mixture and place the skillet in the preheated oven. Cook the cabbage for about 35 to 45 minutes until the tomato mixture has thickened, and the cabbage is tender.
  5. Mince the parsley and zest together until well combined. Sprinkle on top and sprinkle with feta before serving.


The original recipe calls for only cutting the cabbage into quarters. I didn't like the thickness of the cabbage but it's really up to you.
Adapted from this recipe.
Also, I topped the image with black sesame seeds because I thought it would be a good addition. It didn't add much so I left it out of the recipe.
Prep Time: 15 minutes
Cook Time :45 minutes

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25 comments on “Baked Cabbage and White Beans”

  1. Sounds amazing. I only have a normal head of green cabbage and wonder if there’s any adaptation possible to use that?

    Thank you.

  2. This looks so good. You ready for the onslaught of Covid pantry questions? Think red cabbage would fly?

  3. This looks delicious. I love cabbage roasted with spices and mustard so can’t wait to try this too, heavenly, thank you!

  4. Hi Erin. Thank you so much for sharing one more interesting and beautiful recipe. I tried it today and eventhough I had a couple of problems with it, I liked it very much! I had the size of the cabbage wrong, mine was too big, so the ratio sauce to cabbage was not right, maybe you could add more or less how much the cabbage should weight just to make it easier. Also, when you nest the cabbage on the pan, does it get covered by the sauce or not, or doesn´t really matter either or? The beans add it the perfect consistency for a more full meal, what a great idea!Thank you again.

  5. I was looking for something to use cabbage, tomatoes, and parsley from the garden plus white beans we'd cooked. The flavor combinations were excellent. There were a few adjustments for what was on hand: I used lime zest instead of lemon, chevre instead of feta, and home cooked white beans. I do think it would be better with feta but a variety of cheese would work. I also experimented frying some sage and mint to sprinkle on, that was good too. I think one can do a lot of substitutions and playing with this recipe. Add other vegetables, or chicken or other meat, serve with a bulghur, etc etc. Thanks!

  6. Delicious! Made it with green cabbage and white beans (dried, cooked in crock pot to start). Creative, tasty, and wonderful that it's vegan and GF. Thanks for the inspiration.

  7. Thank you for such a amazing article
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  8. Just pulled out our of the oven! So good. Didn't have all the ingredients so I had to sub some. I used Regular green cabbage had to cook it about 15 minutes longer. I used marsala wine which added great flavor. Had to use garlic powder also. I substituted green olives and a little parmasan because that's what I had. You can definitely make it!

  9. Are we intended to use the whole cabbage or half like it states in the ingredients? “-and cut each half into thirds” made me confused.

    1. Ah- yeah, that is confusing- I cut the half in half, then into thirds (so essentially taking the half of cabbage and cutting it into 6 wedges)

  10. This recipe was delicious. I did not have Savoy, so I just use my head of green cabbage that I had from the farmers market. I did add a little more tomato to it only because I had some extras lying around, so I just chopped them up and threw them in. It is essential to char that cabbage evenly in the pan before you start adding any sauce ingredients. The smoked paprika was a really nice touch as well. It was a 45 minute cook time with my green cabbage. Thanks for a lovely recipe.

  11. LOVED THIS!!!
    Had a small half of red cabbage so chucked in a couple of fennel too and it was so good! thanks for the recipe 🙂


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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