Sautéed Red Cabbage and White Bean Salad with Blue Cheese Crumbles

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A vibrant warm salad blending sauteed red cabbage, creamy white beans, and tangy blue cheese. This Mediterranean-inspired salad recipe (vegetarian), ready in about 22 minutes, pairs red cabbage, canned white beans (cannellini or navy), olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups shredded red cabbage
• 1 cup, drained and rinsed canned white beans (cannellini or navy)
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1 tbsp red wine vinegar
• 1/4 cup blue cheese crumbles
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 3 cups shredded red cabbage to the skillet and sauté for 5-7 minutes, stirring frequently until the cabbage softens and edges become slightly caramelized.
3. Step 3: Stir in 1 cup drained and rinsed canned white beans, cooking for another 3 minutes until heated through.
4. Step 4: Remove skillet from heat and stir in 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper to balance flavors.
5. Step 5: Transfer the mixture to a serving bowl and sprinkle 1/4 cup blue cheese crumbles and 2 tbsp chopped fresh parsley over the top.
6. Step 6: Serve warm or at room temperature as a colorful side dish or light vegetarian main.