German-Style Cabbage and Beans
German-Style Cabbage and Beans is a simple and hearty dish that brings together tender cabbage and creamy beans, all flavored with a touch of smoky sausage or bacon. The combination…
Tip: save now, cook later.German-Style Cabbage and Beans is a simple and hearty dish that brings together tender cabbage and creamy beans, all flavored with a touch of smoky sausage or bacon. The combination of soft cabbage with the gentle bite of beans creates a comforting meal that feels like a warm hug on a chilly day.
I love making this dish because it’s so easy to prepare and fills the kitchen with amazing smells. Adding a bit of caraway seeds or a splash of vinegar gives it that classic German twist that makes it stand out. I often cook it slowly so the flavors get cozy and blend beautifully, which always makes me feel like I’m cooking something special, even on a regular weekday.
It’s perfect on its own or served alongside some crusty bread to soak up all the goodness. Whenever I make this, friends and family always ask for seconds, which tells me it’s a winner. If you like dishes that are simple, tasty, and full of homey vibes, this cabbage and beans recipe will quickly become a favorite in your kitchen too.
Key Ingredients & Substitutions
Cabbage: Using both green and red cabbage adds color and a mild crunch. If you don’t have red cabbage, just use green—it still tastes great. Thinly shredding helps it cook evenly and absorb flavors better.
Kidney Beans: These give a creamy texture and protein. You can swap with white beans or cannellini beans if you prefer milder flavor. Make sure to rinse canned beans well to reduce salt and any canning taste.
Bacon: Bacon adds smoky, savory depth. If you’re vegetarian or want less fat, try smoked tempeh or mushrooms sautéed with a bit of smoked paprika for that smoky note.
Caraway Seeds: This optional spice brings a classic German flavor. If unavailable, a pinch of fennel seeds or anise can work, but it’s fine to skip too. The dish is tasty without it.
How Do You Make Sure the Cabbage and Beans Turn Out Tender but Not Mushy?
The key is gentle cooking and timing:
- Start by sautéing onions and bacon to build flavor.
- Add cabbage in stages—first the tougher green cabbage, then red cabbage shortly after, so both soften evenly.
- Simmer covered to trap steam, which helps veggies cook without drying out.
- Keep an eye on green beans—they cook quickly, so add them later to keep their crunch.
- Simmer just until everything is tender but still holds shape, about 10-12 minutes total.
- If the pan dries out while simmering, add a bit more broth or water to keep moisture consistent.
This approach means your cabbage stays soft yet pleasantly textured, and beans stay creamy without falling apart. It makes the dish both hearty and fresh.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for cooking all the ingredients evenly in one pan.
- Slotted spoon – great for removing crispy bacon while leaving the fat behind to cook the veggies.
- Knife and cutting board – for chopping cabbage, onion, carrot, and bacon easily.
- Wooden spoon or spatula – lets you stir the mixture gently without damaging the pan.
- Measuring spoons – to get spices and tomato paste just right.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage slices to add a heartier flavor and texture.
- Add sauerkraut for a tangy twist that makes the dish more traditionally German.
- Stir in some cooked potatoes or diced apples to add sweetness and body.
- Use white beans instead of kidney beans for a milder, creamier bite.
How to Make German-Style Cabbage and Beans
Ingredients You’ll Need:
Vegetables & Beans:
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup green beans, trimmed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
Flavor & Seasonings:
- 4 slices bacon, chopped
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- ¼ tsp caraway seeds (optional)
- ½ cup vegetable or chicken broth
- Salt and black pepper, to taste
- Fresh dill sprigs, for garnish
- 1 tbsp olive oil (if you skip bacon)
Time Needed
Preparing and cooking this dish takes about 35 minutes, including chopping veggies and simmering to tender perfection.
Step-by-Step Instructions:
1. Crisp the Bacon and Sauté Veggies:
Start by cooking the chopped bacon in a large skillet over medium heat until it’s crispy. Use a slotted spoon to remove the bacon, leaving the flavorful fat behind. Add diced onion and minced garlic to the bacon fat and cook for 3-4 minutes until soft and fragrant. Stir in the diced carrot and cook for 2 more minutes.
2. Cook the Cabbage:
Add both the green and red shredded cabbage to the pan. Stir well and cook for 5-7 minutes until the cabbage begins to soften. Mix in the tomato paste, smoked paprika, and caraway seeds (if using), coating all the veggies evenly.
3. Add Beans, Green Beans, and Simmer:
Add the green beans and kidney beans to the pan, then pour in the broth. Stir everything together. Cover the pan and simmer on medium-low heat for about 10-12 minutes until the green beans are tender and the cabbage is fully cooked. If needed, add a splash of water or broth to keep the mixture moist.
4. Season, Finish, and Serve:
Season with salt and pepper to taste, then stir in the crispy bacon pieces. Garnish with fresh dill. Serve warm as a hearty side dish or as a main meal by omitting the bacon and using olive oil instead.
Can I Use Frozen Green Beans for This Recipe?
Yes, frozen green beans work well! Just thaw them before adding to the pan to prevent excess moisture. You might want to reduce simmering time slightly to keep them from getting too soft.
How Can I Make This Dish Vegetarian or Vegan?
Simply omit the bacon and use olive oil to sauté the vegetables. For a smoky flavor, add smoked paprika or smoked salt. You can also toss in smoked tempeh or mushrooms as a bacon substitute.
Can I Prepare This Recipe Ahead of Time?
Absolutely! Make the dish up to 2 days in advance and refrigerate in an airtight container. Reheat gently on the stove with a splash of broth or water to keep it moist.
What’s the Best Way to Store Leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally for even warming.