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.