CABBAGE, SAUSAGE AND WHITE BEAN CASSEROLE
Serves: 4-6
■ 8 oz (225 g) loose hot Italian sausage
■ 4 tbsp (60 mL) extra-virgin olive oil, divided
■ 1 small head cabbage (about 2 lbs/900 g), quartered, cored and thinly sliced
■ 1 medium yellow onion, thinly sliced
■ 1 tsp (5 mL) kosher salt
■ 1/2 tsp (2.5 mL) pepper 2 (15.5-oz/458-mL) cans white beans, such as cannellini, great Northern or navy, drained and rinsed
■ 1/2 cup (125 mL) heavy cream 1/2 cup (125 mL) plain breadcrumbs
■ 1/2 cup (125 mL) packed finely grated Parmesan cheese
■ Chopped fresh parsley (optional)
1. Position a rack in the middle of the oven and preheat to 425 F (220 C).
2. In a large skillet, preferably cast-iron, combine sausage with 2 tbsp (30 mL) of oil. Set over medium heat and cook, breaking meat apart with a spoon until fat has been rendered and sausage is no longer pink, 7-10 minutes. Transfer to a plate, leaving fat behind in the skillet.
3. Add cabbage and onion, in batches if necessary, season with salt and pepper and cook, stirring occasionally, until softened, about 15 minutes.
4. Add beans, heavy cream and sausage to the skillet and stir to combine. Taste and add additional salt and pepper if desired. (Transfer to a casserole dish if not using an oven-safe skillet.)
5. In a small bowl combine breadcrumbs, Parmesan and 2 tbsp (30 mL) oil. Sprinkle over cabbage mixture.
6. Bake for about 15 minutes until bubbling and lightly golden on top. Let cool slightly, sprinkle with parsley and serve.
Note: The dish can be made up until the topping part a day in advance and refrigerated. To bake, top with breadcrumb-Parmesan mixture and cook as instructed, adding a few more minutes to the time to account for the cold filling.