Lemony Cabbage with White Beans, Olives & Feta

This dish is packed with protein, fiber and SO much flavor! Cabbage and onions are sauteed until golden, then tossed with a variety of spices, creamy white beans, briny olives, fresh lemon and parsley, and salty feta. The combination is so addictive and perfect served with crusty bread or warm pita. As you know, I love when veggies are the star of the show!

1. Heat olive oil in a large skillet over medium-high heat. Add the cabbage and onion and cook for 7–9 minutes, stirring occasionally, until the cabbage is tender and golden brown around the edges.

2. Stir in garlic, crushed red pepper flakes, oregano, salt, and pepper. Cook for 1 minute, until fragrant.

3. Stir in cannellini beans and green olives. Cook for another 3–4 minutes, or until warmed through.

4. Remove pan from heat and stir in lemon zest and juice. Sprinkle with feta and fresh parsley.

5. Serve with crusty bread or warm pita for scooping up all those delicious juices!

Lemony Cabbage with White Beans, Olives & Feta

Serves 4

All you need:

1 tablespoon olive oil

1 small head green cabbage, cored and thinly sliced

1 small yellow onion, thinly sliced

3 peeled cloves garlic, minced

½ teaspoon crushed red pepper flakes, or more to taste

½ teaspoon dried oregano

½ teaspoon salt

Freshly ground black pepper, to taste

1 (15-ounce) can cannellini beans, drained and rinsed

½ cup pimento stuffed green olives, roughly chopped

Zest and juice of 1 lemon

½ cup crumbled feta cheese

2 tablespoons chopped flat-leaf parsley

Crusty bread or warm pita, for serving

All you do:

1. Heat olive oil in a large skillet over medium-high heat. Add the cabbage and onion and cook for 7–9 minutes, stirring occasionally, until the cabbage is tender and golden brown around the edges.
2. Stir in garlic, crushed red pepper flakes, oregano, salt, and pepper. Cook for 1 minute, until fragrant.
3. Stir in cannellini beans and green olives. Cook for another 3–4 minutes, or until warmed through.
4. Remove pan from heat and stir in lemon zest and juice. Sprinkle with feta and fresh parsley.
5. Serve with crusty bread or warm pita for scooping up all those delicious juices!