Cabbage Sausage White Bean Skillet
When you need a cozy, satisfying meal that comes together fast, this Cabbage Sausage Skillet is it. Tender cabbage mingles with smoky sausage, creamy white beans, garlic and a touch of heat for a hearty one-pan meal that’s as nourishing as it is comforting. Best of all, it's ready in about 30 minutes!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 small onion or half a medium onion, chopped (1 1/2 cups)
- 1/2 medium head green cabbage coarsely chopped (4-5 cups)
- 4 cloves garlic minced
- 1 can (10.75-ounce) tomato soup
- 1/2 cup water from rinsing the can of soup or chicken broth
- 1 can (14.5-ounce) diced fire-roasted tomatoes undrained
- 1 can (15-ounce) cannellini beans or Great Northern beans, drained and rinsed
- 1 pound cooked chicken sausage links preferably Italian seasoned, sliced into rounds
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes to taste and tolerance
- 2 tablespoons chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon red wine vinegar or to taste (taste before adding)
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook for 2-3 minutes or until the onion is starting to soften.
- Add the cabbage. Cook for 4-5 minutes or until it begins to soften.
- Add the garlic and stir.
- Stir in the tomato soup, water from rinsing the can, diced fire-roasted tomatoes, beans, sausage, Italian seasoning, and crushed red pepper flakes to taste and tolerance.
- Bring to a simmer, cover with the lid slightly ajar and cook for 25-30 minutes or until the cabbage is tender.
- Add the parsley and Parmesan cheese and stir until melted.
- Add the red wine vinegar, salt and black pepper to taste.
Notes
SUBSTITUTIONS:
- I used a lean chicken sausage, but most beef, pork, or turkey sausages, such as kielbasa, will work.
- Navy beans can also be used but they're small and won't have the same textural impact.
- Give the cabbage time to soften so it's tender and sweet.
- Rinse and drain the beans well, as the liquid they're packaged in can be pretty salty.
- If the mixture seems too thick, add a splash of broth or water as it simmers.
- Can be made a day ahead of time and refrigerated. Add a little water to loosen it up and reheat on low heat on the stovetop.
- Let it cool completely, then transfer to a freezer-safe container or containers and freeze for up to 3 months.
- Thaw in the refrigerator overnight.
- Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 381kcal | Carbohydrates: 16g | Protein: 24g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 1391mg | Potassium: 267mg | Fiber: 4g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 48mg | Calcium: 216mg | Iron: 2mg