Cabbage, Sausage and White Bean Casserole
Ingredients
- 12 oz moose or bison sausage such as mild or hot Italian
- 4 Tbsp olive oil divided
- 1 large onion halved and thinly sliced
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 2 medium tomatoes chopped
- 6-7 cups thinly sliced cabbage about 1 1/2 lbs.
- 1 cup chicken stock
- 2 cloves garlic minced
- 4 cups cooked small white beans about 1.5 cups dried
- 1 cup 35% cream
- 1 cup breadcrumbs
- 2 1/2 oz about 1 cup grated parmesan cheese
Instructions
- 1. Brown the sausage in a bit of oil in a 12-inch cast iron frying pan over medium heat. Once seared on all sides, remove from the pan and allow to cool to room temperature. When cool, slice sausages into medallions and set aside.
2.In the same pan, heat 2 tablespoons oil until shimmering. Add the sliced onion and cook until translucent, 5 to 7 minutes. (Add a tablespoon or so of chicken stock if the pan gets too dry.) Add seasonings, stir, and add chopped tomatoes, stirring until combined. Cook for 2 to 3 minutes.
3.Add garlic and cabbage and stir to combine. Add chicken stock and cook until cabbage is soft, about 12 to 15 minutes. Preheat oven to 350F.
4.Add sausage medallions to the pan. Stir in the beans and the cream.
5.In a small bowl, combine the breadcrumbs, parmesan and remaining oil with a fork. Sprinkle evenly over the cabbage and sausage mixture.
6.Place pan in the preheated oven and cook for 35 to 40 minutes, until golden and bubbling. Remove from oven and let cool for a few minutes before serving. Serve with crusty bread and eat with a spoon.
I’ve been eyeing up the local cabbages in the grocery store–they’re beautiful–firm and healthy and dense. They’re also really big. I’ve been hesitant, daunted by the prospect of all that cabbage. But yesterday I took the plunge and picked up a five-pound beauty, one of the smaller ones in the bin.
When I got my cabbage home and cut into it, I found a perfect interior, creamy green and white, not a blemish to be found. Now, rather than daunted, I’m excited by all the dishes I might fashion with this lovely specimen.
The first thing I tried was this cabbage, sausage and bean casserole, a recipe my visiting friends found and shared with me when they saw the cabbage emerge from my shopping bag. They left Whitehorse before I could try the dish, and they’re still travelling, so I pledged to give it a go and tell them if it’s any good.
I’m happy to report that yes, it is good. Very very good. I’m pretty excited.
I tweaked the recipe a bit from the original, because who does not tweak a recipe? I support you, go ahead, when you make your version, tweak away, and know that you will have a delicious casserole for several days. And depending on the size of your cabbage, many other delicious dishes as well.
Cabbage friends, keep those cards and letters coming!
