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Sausage, Cabbage and White Bean Skillet

Italian sausage, cabbage, and white bean skillet served in a bowl with cherry tomatoes and fresh herbs, hearty one-pan dinner
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  15 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ pound ground Italian chicken sausage
  • 2 cups cherry tomatoes
  • 3 cups roughly chopped cabbage
  • 2 garlic cloves, thinly sliced
  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 1 teaspoon fresh thyme leaves
  • 1 cup chicken stock
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • ¼ cup chopped fresh Italian parsley

Method

  1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate. 
  2. Add the remaining 1 tablespoon of olive oil to the skillet and heat until glistening. Add the cherry tomatoes and cook undisturbed until they begin to blister, about 4 minutes. Add the cabbage and garlic and cook, stirring, until the cabbage is just tender and the garlic is fragrant, about 2 minutes. 
  3. Stir in the beans, thyme, and stock and cook until the beans are warmed through, about 3 minutes more. Return the sausage to the skillet and season with the salt and pepper.
  4. Stir in the parsley, then divide among 4 bowls. Serve topped with more pepper.