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.