I’ll admit I didn’t appreciate cabbage as a child. But as an adult? Not only am I working to help my kids appreciate it more, but I definitely have a love for the round green vegetable often confused with iceberg lettuce.
It’s low in calories, take on the flavor of how you season it and best of all, it’s budget friendly.
So, stop hating on the light green love rock and let’s get to making stuff.
Want even more cabbage dishes? Some of our personal favs are miso melting cabbage, egg roll in a bowl, and vegan egg rolls.
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Why You’ll Love This Dish
- Lots of Flavor – Most of the time, we hear that people aren’t fans of cabbage because it’s bland. because they lack flavor and they aren’t sure how to fix that. Luckily, this dish has all the flavor you could want inside of it!
- Great for Meal Prep – it’s seriously so good for on the go. It lasts a few days in the fridge, making it perfect all week long.
- Budget Friendly – the main ingredients are cabbage and beans. It doesn’t get much cheaper than utilizing those two ingredients
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Ingredients and substitutions:
Gather Your Ingredients
Full recipe amounts and instructions below in the printable recipe card:
- Cabbage
- Butter Beans
- Hot “honey” sauce
- Garlic Breadcrumbs
- Additional Ingredients
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Easy Hot “Honey” Cabbage with Beans and Toasted Breadcrumbs
Ingredients
Crispy garlic crumbs
- 1 tablespoon vegan butter
- ¾ cup 45 g panko bread crumbs
- 2 garlic cloves finely minced
- ¼ teaspoon sea salt
- 2 tablespoons thinly sliced scallions
Hot “honey” sauce
- ¼ cup 85 g agave nectar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce plus more to taste
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes more or less to taste
- ¼ teaspoon sea salt
Cabbage and butter beans
- 2 tablespoons olive oil divided
- 1 small green cabbage about 1½ pounds (680 g), cored and cut into 1-inch ribbons
- 1 large red bell pepper thinly sliced
- 1 medium sweet onion thinly sliced
- ¾ teaspoon sea salt divided, plus more to taste
- ¼ teaspoon black pepper
- 4 garlic cloves minced
- 2 15-ounce/425 g cans butter beans, drained and rinsed
- 4 packed cups 120 g chopped kale, tough stems removed
- 3 tablespoons vegan butter
- ½ cup 120 ml low-sodium vegetable stock
- 1 teaspoon apple cider vinegar plus more to taste
- 2 scallions thinly sliced on the diagonal
- Crushed red pepper flakes for serving, optional
Instructions
Make the crispy garlic crumbs.
- Melt the vegan butter in a large skillet over medium heat. Add the panko and cook for 3 to 4 minutes, stirring frequently, until deeply golden.
- Add the garlic and sea salt. Cook for 30 to 60 seconds, stirring constantly, until fragrant. Remove from the heat and stir in the scallions. Transfer the crumbs to a bowl and carefully wipe any loose crumbs from the skillet.
Mix the hot “honey” sauce.
- In a small bowl, whisk together the agave, apple cider vinegar, Dijon, hot sauce, smoked paprika, red pepper flakes, and sea salt. Set aside.
Char the cabbage.
- Return the skillet to medium-high heat and add 1 tablespoon of the olive oil. Once hot, add half the cabbage and spread it into an even layer. Let it cook undisturbed for 2 to 3 minutes so that some of the edges become deeply browned.
- Toss and cook for another 1 to 2 minutes. The cabbage should begin softening but still retain some structure. Transfer it to a plate and repeat with the remaining tablespoon of oil and cabbage.
Cook the peppers and onions.
- Reduce the heat to medium. Add the bell pepper, onion, ½ teaspoon of the sea salt, and black pepper to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until the onion begins to soften and the pepper remains brightly colored.
Build the skillet.
- Add the garlic and cook for 30 seconds, stirring constantly. Add the butter beans, kale, remaining ¼ teaspoon sea salt, and vegetable stock. Gently stir and cook for 2 to 3 minutes, just until the kale turns bright green and begins to wilt.
Glaze everything.
- Return the cabbage to the skillet. Add the vegan butter and pour in the hot “honey” sauce. Gently toss until the butter melts and everything is evenly coated. Cook for 2 to 4 minutes, stirring occasionally, until the sauce becomes glossy and lightly clings to the cabbage and beans. Avoid cooking it so long that the vegetables lose their color or the beans begin breaking apart.
Finish and serve.
- Remove from the heat and stir in the remaining teaspoon of apple cider vinegar. Taste and add more salt, vinegar, hot sauce, or red pepper flakes as desired. Sprinkle generously with the crispy garlic crumbs and sliced scallions just before serving.
Notes
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Frequently Asked Questions:
Make sure to use a safe for you non-dairy butter and use gluten free panko breadcrumbs for a top 9 allergen friendly dish.
We like serving this with a grain on the side like rice, quinoa, or farro. Along with some crunchy garlic bread to make sure we get all those sauces.
Store in an air tight container in the fridge for up to 5-7 days.
Yes! This dish is great for meal prepping. Let cool completely, then cover tightly and store in the fridge. Eat within 5-7 days.
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