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+ servings

Baked White Bean with Cabbage Soup/Stew

Madeline Basler
A great twist on a white bean stew that utilizes our fresh cabbage and uses a parmesan cheese rind instead of a ham bone!
Servings 6


  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped (I used a Walla Walla onion from the box)
  • 1 large carrot finely chopped
  • 1 green frying pepper from the box
  • 1 head of green cabbage cored and chopped from the box
  • 4 garlic cloves minced (from the box last week)
  • 1 pound 1 bag cannellini beans
  • 8 cups water
  • 1 Parmesan rind
  • Parsley and thyme sprigs and a bay leaf wrapped in cheesecloth and tied
  • Salt and pepper
  • Chopped parsley fresh thyme


  • In a heated ovenproof casserole, sautée the onion, carrot and pepper about 5 minutes.
  • Stir in the cabbage and garlic.
  • Then, cook for another 5 minutes.
  • Add the beans, water, rind, cheesecloth and pepper.
  • I don’t add salt (my husband’s has high blood pressure); I let everyone salt their own food to taste.
  • Bake the casserole in a 325 degree oven for 2-3 hours until the beans were tender.
  • Remove the rind and cheesecloth, adjust the seasoning and add parsley and fresh thyme.


This was supposed to be 6 servings but it makes so much more than that. I’d say about 12 servings!
Tried this recipe?Let us know how it was!