Ingredients
- 8 oz loose hot Italian sausage
- 4 Tbsp olive oil, divided
- 1 small head green cabbage, quartered, cored and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tsp kosher salt
- 2 cans white beans, such as cannellini, great Northern or navy, drained and rinsed
- 1/2 cup heavy cream
- 1/2 cup plain bread crumbs
- 1/2 cup packed (1 ounce) finely grated Parmesan cheese
- Chopped fresh parsley leaves, for serving (optional)
Instructions
Position a rack in the middle of the oven and preheat to 425 degrees.
In a large skillet, preferably cast-iron, combine the sausage with 2 tablespoons of oil. Set the skillet over medium heat and cook, breaking the meat apart with a spoon until the fat has been rendered and the sausage is no longer pink, 7 to 10 minutes. Transfer to a plate, leaving the fat in the skillet.
Add the sliced cabbage and onion, in batches if necessary, season with salt and pepper and cook, stirring occasionally, until softened, about 15 minutes.
Add the beans, heavy cream and the reserved 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.)
In a small bowl, combine the breadcrumbs, Parmesan and the remaining 2 tablespoons of oil. Sprinkle evenly over the cabbage mixture.
Bake for about 15 minutes, until bubbling and lightly golden on top. Let cool slightly, sprinkle with the parsley, if using, and serve.
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