Italian Sausage, Cabbage and White Bean Stew

Tuscan white bean stew in black pot with side of parsley

4.78 from 9 votes

Italian Sausage, Cabbage and White Bean Stew

Italian sausage, braised cabbage, and cannellini beans in a light cream sauce with thyme, finished with an optional parmesan-panko crust. On the table in about 40 minutes.

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: Italian

Meat & Poultry: sausage

Servings:

Calories: 350kcal

Author: Dorothy Stainbrook

Equipment

large oven-safe skillet
sharp knife
small bowl
spatula or wooden spoon

Ingredients

8 Ounces Italian sausage
1-2 Tablespoon olive oil
½ medium cabbage Quartered and thinly sliced
1 large onion Halved and thinly sliced
2 Cups canned cannellini beans
1 Teaspoon Thyme or oregano
½ Cup Heavy cream
1 cup water
½ Cup grated parmesan
½ Cup panko

Instructions

Preheat oven to 400° F.
Add a bit of olive oil to a large skillet and heat over medium-high heat. Remove casing from sausages and sauté sausage for about 5 minutes in the skillet, breaking it apart with a spatula or wooden spoon.
When sausage is no longer pink, remove it to a plate and set aside.
8 Ounces Italian sausage
Add a tablespoon of olive oil to the skillet and heat up. Then add the sliced cabbage the sliced onion and a little salt and cook over medium to medium-high heat until lightly browned and somewhat caramelized. This will take about 10 minutes.
1-2 Tablespoon olive oil, 1/2 medium cabbage, 1 large onion
When cabbage-onion mixture is browned and caramelized, add sausage back to the skillet. Then add the crushed thyme, the beans, the cream and the water. Stir everything together thoroughly.
2 Cups canned cannellini beans, 1 Teaspoon Thyme or oregano, 1/2 Cup Heavy cream, 1 cup water
In a small bowl stir together parmesan and panko (if using). This will be the topping of the casserole.
If your skillet is ovenproof, just sprinkle the topping over the skillet ingredients and place in the oven for 15 minutes. If your stew/casserole was made in a skillet that is not ovenproof, transfer the ingredients to an ovenproof dish first, then sprinkle on the topping and place in oven.
To brown up the topping even more you can set the oven to broil for the last 2 minutes.
1/2 Cup grated parmesan, 1/2 Cup panko
Serve with a glass of pinot grigio! This is very filling and doesn’t really need bread to go with it.

Video

Notes

Notes:

the 8 ounces of Italian sausage can be hot or sweet, but make sure and remove the casings
you can use more than 1 to 2 tablespoons olive oil if the sausage doesn't have a lot of fat
canned cannellini beans need to be rinsed and drained
dried oregano or rosemary can be substituted for the dried thyme
leave out the panko if you want the recipe to be slow carb
use more water if you want more of a stew rather than a casserole

Nutrition