February 25, 2021


All Things Delicious

A one-pan cabbage, sausage and white bean casserole recipe that can be on the desk in an hour

3 min read

Sizzling Italian sausage does the bulk of the weighty lifting when it will come to flavor in this recipe. I used it extra as a seasoning and for its unwanted fat than as a sizeable contributor to the recipe’s bulk. (If you want to use a turkey-dependent sausage, note that you might need to use excess olive oil to compensate for the lack of excess fat.) And simply because a reasonably little volume of sausage is referred to as for, this dish is an simple entry issue for anybody seeking to lower down on meat consumption.

The cabbage and onion select up tons of taste from the sausage’s rendered unwanted fat. A pair of cans of white beans — or regardless of what beans you have on hand — include heft and earthiness, while a little bit of cream provides richness. You will deal with the pan with a mixture of Parmesan cheese and breadcrumbs ahead of baking for a tacky, crunchy, golden topping. (This recipe calls for simple breadcrumbs, but panko would also work.) It all will come jointly in about an hour, making for a good weeknight dinner option.

Make Forward: The dish can be manufactured up right until the topping portion 1 working day in advance and refrigerated. To bake, top rated with the breadcrumb-Parmesan mixture and cook dinner as instructed, incorporating a couple of additional minutes to the time to account for the chilly filling.

Storage Notes: Leftovers can be refrigerated for up to 3 days.


  • 8 ounces free warm Italian sausage
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 smaller head green cabbage (about 2 pounds), quartered, cored and thinly sliced
  • 1 medium yellow onion (about 7 ounces), thinly sliced
  • 1 teaspoon kosher salt, furthermore much more to flavor
  • 1/2 teaspoon freshly ground black pepper, plus more to flavor
  • 2 (15.5-ounce) cans white beans, these types of as cannellini, wonderful Northern or navy, drained and rinsed
  • 1/2 cup large product
  • 1/2 cup (2 ounces) simple breadcrumbs
  • 1/2 cup packed (1 ounce) finely grated Parmesan cheese
  • Chopped new parsley leaves, for serving (optional)

Phase 1

Posture a rack in the center of the oven and preheat to 425 levels.

Stage 2

In a huge skillet, if possible cast-iron, blend the sausage with 2 tablespoons of oil. Set the skillet about medium heat and cook, breaking the meat aside with a spoon till the body fat has been rendered and the sausage is no for a longer time pink, 7 to 10 minutes. Transfer to a plate, leaving the fats in the skillet.

Phase 3

Add the sliced cabbage and onion, in batches if necessary, period with salt and pepper and prepare dinner, stirring occasionally, right up until softened, about 15 minutes.

Step 4

Include the beans, heavy cream and the reserved sausage to the skillet and stir to merge. Style and incorporate more salt and pepper if sought after. (Transfer to a casserole dish if not utilizing an oven-safe and sound skillet.)

Step 5

In a tiny bowl, incorporate the breadcrumbs, Parmesan and the remaining 2 tablespoons of oil. Sprinkle evenly in excess of the cabbage mixture.

Step 6

Bake for about 15 minutes, right up until bubbling and flippantly golden on top rated. Enable awesome slightly, sprinkle with the parsley, if utilizing, and provide.

Diet Facts

Energy: 533 Complete Excess fat: 22 g Saturated Fat: 8 g Cholesterol: 48 mg Sodium: 564 mg Carbohydrates: 61 g Nutritional Fiber: 14 g Sugar: 7 g Protein: 25 g.

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