Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 medium (600g) head of green cabbage, cored and shredded
  • 2 (15 oz / 425g) cans cannellini beans, drained and rinsed
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic, dried thyme, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Add the shredded cabbage and stir frequently for 5–8 minutes until the cabbage is bright green and softened.
  4. Pour in the vegetable broth and add the bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Stir in the rinsed white beans. Use a potato masher or the back of a spoon to crush about 1/4 cup of the beans against the side of the pot, then stir them back in to thicken the stew.
  6. Simmer uncovered for another 5 minutes. Remove the bay leaf, stir in the lemon juice and fresh parsley, and serve.