Mushroom and Cabbage Skillet with White Beans

About this recipe

Browned mushrooms, sweet cabbage, and white beans make a practical one-pan autumn supper.

Ingredients

• 2 tablespoons olive oil
• 12 ounces (340 g) cremini or button mushrooms, quartered
• ½ teaspoon fine salt, divided
• 1 medium yellow onion, thinly sliced
• ½ medium green cabbage (about 1 pound / 450 g), cored and thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 can (15 ounces / 425 g) cannellini beans, drained and rinsed
• ½ cup (120 ml) vegetable broth or water
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in one layer and cook undisturbed for 3 minutes. Stir and cook 3–4 minutes more, until browned. Season with half the salt and transfer to a plate.
2. Add the onion and cabbage to the skillet. Cook for 7–9 minutes, stirring occasionally, until the cabbage softens and some edges turn golden.
3. Stir in the garlic, thyme, smoked paprika, and remaining salt; cook for 30 seconds.
4. Add the beans and broth. Cover and cook over medium heat for 5 minutes, until the cabbage is tender and the beans are hot.
5. Return the mushrooms and any juices to the skillet. Stir in the vinegar and parsley, then taste and adjust seasoning. Serve warm. Refrigerate leftovers in a covered container for up to 4 days.

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