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Cannellini Beans and Cabbage with Pancetta and Parmesan

4 to 6 Servings

30 minutes

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The combination of creamy white beans, silky cabbage, crisp pancetta and salty Parmesan cheese is a winning one. If you wish to make this vegetarian, omit the pancetta and increase the olive oil to 2 tablespoons. Serve alongside roasted pork, chicken or sausages.

4 to 6


30 minutes


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Molly E.
January 11, 2024
Fabulous easy and nourishing
A nice way to elevate some classic ingredients. Heaty and filling.
Deanna M.
October 24, 2023
Even the toddler loved it! Needed to use farm box cabbage in the late summer and found this recipe. Will become a family staple.
maureen s.
May 26, 2023
So Very Tasty
I found this dish to be very good. My husband said it was as savory as a good Cacio e Pepe. The only comment I have is that by the time the cabbage was cooked I found that the beans became overly cooked- not sure if that was the intent of the recipe but I think next time I would add them later on. I put this in I would definitely make again- we couldn't stop eating it.
Nadine T.
July 20, 2023
Type cabbage
Can you substitute red cabbage
Becky W.
January 9, 2024
Weird texture
This was just not good. I didn't like the texture of the dry smooth beans against the slippery but slightly crunchy cabbage. Very bland. In fact, I am scowling as I write this while trying to figure out how to describe the results of this recipe.
Ramona W.

This was tasty, however there was too much Parmesan for our taste. Next time we will cut it back a bit.

Chris W.

How long until the cabbage is tender???

Lynn C.

Hi Chris -

This recipe is from our new book, Cookish. Cookish recipes use fresh combinations of flavors and textures to create simple, streamlined and boldly flavored food fast so these are inherently shorter and more streamlined than our usual recipes. For these recipes we are trying to encourage the use of visual clues for doneness, rather than times, to promote a more relaxed (and fun!) cooking environment. This is a very quick recipe so the cabbage shouldn't take much more than 5-10 minutes to become tender. Take a bite to check for doneness to your liking!

The Milk Street Team

Vanessa K.

This is really really good! I used a little less than 1/2C of vegetable broth instead of wine and it worked really well!

Bernie W.

After tasting, we added some vinegar, it did balance things out a bit, we used rice, but I would think cider vinegar would work as well, nothing overpowering.

Dorothy N.

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Anita P.

This was just a touch dry, so I added a tablespoon or two of butter and it was perfect. I also misremembered the recipe and added breadcrumbs in addition to the parmesan cheese and broiled for 10 minutes and we now love it that way. This is such a great recipe.

Daphne K.

Recipe is great by itself. No need for a protein & it makes a lot!

Ann H.

What variety of cabbage do you recommend? I have a savoy cabbage which should be cooked and a green cabbage which is good raw.

Lynn C.

Hi Ann -

Either a regular head of green cabbage or a Savoy cabbage will work here!

The Milk Street Team

Jon S.

Not mind-blowing, but checked all the boxes. Used 3 links of Field Roast Italian (what I had on hand).