You are here

Member since April 2003

Cabbage & Beans

What you need: 

1 medium onion, chopped
1 1/2 tablespoons oil
1/4 cup water
2 carrots, diced
1/2 cabbage, chopped
salt and pepper, to taste
1 (16 ounce) can dark red kidney beans, drained
1/2 cup tomato sauce

What you do: 

1. Sauté onion in the oil for about 3 minutes. Add carrot and water, and cook over medium heat about 5 minutes.
2. Add cabbage, salt and pepper, and cook for about 15 minutes, or until cabbage is barely tender.
3. Add tomato sauce and drained beans. Cook for about 3 minutes, and serve.'

Preparation Time: 
Cooking Time: 


I made this tonight with some leftover cabbage i the fridge, turned out pretty nice I added a little veg stock and fresh cilantro to it. Would be really nice once it gets a little colder out.


good recipe  ;)b


;)b Really glad I found this recipe! Reminds me of something my mother use to make while growing up, except of course she had meat in it. I put it on top of some white rice, I used pinto beans since I didnt feel like cooking  dry beans pinto was all I had in can. Added some extra seasonings. Will def make again!


Holy Moly, this is excellent!  My favorite recipe from this site so far.  My family and I gobbled it up over mashed potatoes and I can't wait to make it again.  But, I will heed the warning of Bohemian_Vegan, and not overdo it.  But I totally understand why you would feel the need to make this over and over again.

I doubled the recipe for my family of bottomless appetites.  Also added fresh garlic and used apple cider vinegar and a dash of balsamic instead of water.  Also added some thyme and basil.  Delicious!  If you like cabbage (and how could you not?) you should make this recipe right now!


Yum, this recipe is delicious.  I had only one carrot so I chopped up a parsnip in addition, also topped it with avocado slices and Tabasco sauce.  It was a completely great lunch!


i followed the recipe nearly exactly except i added 3 cloves of garlic. The garlic plus the tomato sauce gives all the flavor........amazing!!!  ;)b also used white kidney beans instead of red.


Yummy! I love cooked cabbage. I added an extra onion, 2 gloves of garlic, thyme and two large vine tomatoes chopped, instead of tomato sauce. I cooked the mixture for about 20 minutes, then added the beans,cooked for an additional 10 minutes, then added approx 1.5 TBS of ACV. Served over cubed poatoes, and topped with fresh thyme and tomato mmmm. *I'll post a photo soon*


This was a pretty good recipe.  I ended up cooking it for about 30 minutes from the time I put the cabbage in.  I think next time I will parboil the cabbage for about 3 minutes before adding it to the garlic/onion/carrot mixture, to make it a little softer and to reduce the cooking time.

Instead of the water, I used 1 cup of broth.  I think I'd use maybe half a cup next time, since there was more liquid released from the kidney beans while they were cooking--this may be because I added it earlier then the recipe called to. 

I added some chili powder to kick the flavor up a notch.  I think next time I'll try a little curry powder to add to it, instead of the chili powder and see how that turns out. 


this was great on a cold winter afternoon.  ;)b

i only had kidney beans in chili sauce so i used them. and i added about 2t of sugar together with carrots and onions. it hot and very filling.


This was so good! I sliced the cabbage thin like spaghetti and sauteed it really well with an added three cloves of finely grated garlic and a shot of braggs. Because I was out of tomato sauce, I subbed 3 tbsp tomato paste with 3/4 cup water and added cumin, oregano, and paprika. MMMMmmmmmm! Definitely making this again! Thanks  ;D



Log in or register to post comments