This stewed cabbage recipe is vegetarian, full of flavor, and ready in less than 30 minutes, all in one skillet! Braised cabbage, cooked with apple cider vinegar and salt, is a delicious companion to tender apples and creamy white beans in this seasonal dish.
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Hey Veg World! In case you didn’t hear, Vegetable Cookbook for Vegetarians, goes on sale in less than 3 weeks on November 10th!!
This stewed cabbage is one of my FAV recipes from the book, and I’m so excited to give you a sneak peak of the recipe today! For more dishes like this one, be sure to preorder your copy of my cookbook ASAP.
You may be wondering…what makes this recipe a favorite of mine?! For one, it’s SO easy and comes together in under a half hour. Clean-up is minimal, too, since you only need to use one pan.
Second, the flavor combination is incredible. Seriously, if you think you don’t like cabbage, try this recipe. It will change your mind! Butter, apple cider vinegar, and salt make the cabbage super buttery and tender. Every bite is loaded with apple flavor, and the addition of cooked apples really brings it up a notch.
Finally, this recipe can be served as either a main or side dish. I added white beans for some protein, not to mention some extra creaminess. As a result, it’s a very filling vegetarian option. I hope you love it as much as I do!
How to Make Stewed Cabbage
Braised or stewed veggies are incredibly easy to make. In the case of stewed cabbage, it’s important to slice it into thin strips so that it can really cook down and get tender. You can use pre-shredded cabbage from the store, or you can shred the cabbage at home with a sharp knife or mandoline.
Once the cabbage is shredded, follow these steps:
- Melt two tablespoons of butter in a large skillet (one that has a lid). Add the shredded cabbage and let it cook down, stirring occasionally, for several minutes.
- Add the diced apples, and let them cook for a few more minutes.
- Pour in the apple cider vinegar and water, and add the salt. Cover, and let the cabbage stew.
- Once the veggies and apples are braised and tender, stir in the white beans. Dish it up, and enjoy!
- I used savoy cabbage for this recipe. That’s the one with the crinkly green leaves. However, you can use any type of cabbage. Red cabbage would make this dish super beautiful! The recipe calls for about one small head, so if you have a large cabbage, only use half of it.
- My favorite types of apples to add to stewed cabbage are pink lady and honeycrisp.
- The skillet will be exceptionally full with the cabbage at first, but it does cook down. Still, it’s important to use a large skillet that has a lid.
- Leftovers can last for up to 5 days in an airtight container in the fridge. Enjoy them cold or reheated in the microwave.
If you want to follow my lead while you make your braised cabbage, apples, and white beans, scroll down to the recipe card and watch my YouTube video!
More Cabbage Recipes
If you love this dish as much as I do, you may also enjoy the Seared Cabbage Wedges with Orange Ginger Tahini and the Red Cabbage Slaw with Beets. Before you go, don’t forget to check out Vegetable Cookbook for Vegetarians. This recipe is just one of the 200 easy dishes in my cookbook!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Stewed Cabbage, Apples, and White Beans
- Large skillet with lid
- In a large skillet, melt the butter over medium heat. Add the cabbage, and cook for 3 to 5 minutes, until it cooks down and is slightly tender. Stir as needed to help the cooking process.
- Add the apples, and cook for 3 to 4 minutes, or until softened. Stir in the apple cider vinegar, water, and salt. Cover, reduce heat to low, and cook for 5 to 7 minutes, until the cabbage is buttery and the apples are tender.
- Remove the cover, stir in the white beans, and cook for a few more minutes until warmed through. Serve warm!
- You can use any type of cabbage for this recipe: savoy, red, napa, or green.
- The skillet will be exceptionally full when you add the cabbage, but it does cook down.
- Leftovers will last for 4 to 5 days in an airtight container in the fridge. Serve cold or reheated in the microwave.
- Serves 2 as a main dish and 4 as a side.
Have an awesome weekend! – Lizzie
Love veggies? Order my Vegetable Cookbook for Vegetarians today!