Red Cabbage and Beans

red cabbage and beans forks over knives

This recipe for Braised Red Cabbage and Beans is an oil-free version from Del Sroufe over on Forks Over Knives.

You can find a number of Chef Del Sroufe’s recipes featured in the Forks Over Knives Cookbook.

Made with whole plant foods and low in fat, this recipe is healthy, colourful, and full of flavour.

This dish is good as a side along with potatoes (or sweet potatoes), or you can serve it as a main dish. You could even go all out with the colour theme and have it with red beets!


  • red cabbage
  • navy beans
  • carrots
  • onions
  • tart apple
  • celery
  • red wine
  • Dijon mustard
  • herbs and spices: thyme, ground black pepper, salt (optional)

Notes(s): For the apples, Granny Smith, Pink Lady, and Braeburn are all good “tart” options.

You could also chop the apple pieces smaller or grate them, depending on the overall texture of the dish you would like.

As for the beans, the navy beans could be replaced with another type of bean such as pinto beans or even chickpeas.

The best type of bean to choose will depend on what you plan to serve this dish alongside. Or you could just enjoy a bowl of beans and veggies all on its’ own.

Find the full recipe for Braised Red Cabbage and Beans on Forks Over Knives.

Related: Red Beans and Quinoa Bowl

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