Take comfort in a cabbage-sausage casserole
Over the past year, many of us have (re)discovered the wonders of cabbage.
Thanks in large part to its long shelf life during a time when many Americans are grocery shopping less frequently, cabbage has found its way into refrigerators across the country. Fairly neutral with a slight pepperiness when raw, cabbage takes on a subtle sweetness when cooked. And it can complement spicy pork and earthy beans when they are tossed together for a casserole.
When prepared in an oven-safe skillet, the recipe has the added bonus of being a one-pan meal.
Hot Italian sausage does the bulk of the heavy lifting when it comes to the flavor here. I used it more as a seasoning and for its fat than as a substantial contributor to the recipe’s bulk. (If you prefer to use a turkey-based sausage, note that you might need to use extra olive oil to compensate for the lack of fat.) Only a small amount of sausage is called for, and so the casserole is an easy entry point for anyone looking to cut down on meat consumption.
The cabbage and onion pick up tons of flavor from the sausage’s rendered fat. A couple of cans of white beans — or whatever beans you have on hand — add heft and earthiness, while a bit of cream provides richness. Finally, cover the pan with a mixture of Parmesan cheese and breadcrumbs before baking for a cheesy, crunchy, golden topping.
It all comes together in about an hour, making for a great weeknight dinner option.