Cabbage and White Bean Casserole

Beans replace the traditional sausage in this stick-to-your-ribs classic. Serve with a dollop of whole-grain mustard, if desired.


4 servings (serving size: 1 cup casserole)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 59 Minutes

Nutritional Information

Calories 237
Caloriesfromfat 32 %
Fat 8.5 g
Satfat 3 g
Protein 11.2 g
Carbohydrate 29.3 g
Fiber 8 g
Cholesterol 15 mg
Iron 1.8 mg
Sodium 521 mg
Calcium 223 mg


1 tablespoon olive oil
1 small onion, sliced
1 garlic clove, minced
6 cups shredded cabbage (about 1/2 small head)
1 cup grated Granny Smith apple (about 1 medium)
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon caraway seeds
1/4 teaspoon salt
1/2 teaspoon minced peeled fresh ginger
1/4 teaspoon black pepper
1 thyme sprig
3 tablespoons cider vinegar
1 (15.8-ounce) can Great Northern beans, rinsed and drained
Cooking spray
1/2 cup panko (Japanese breadcrumbs)
1/2 cup grated Gruyère cheese
1 teaspoon chopped fresh thyme


1. Preheat oven to 350°.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. Add cabbage and next 7 ingredients. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in vinegar; cover and cook 5 minutes. Remove from heat; discard thyme sprig. Stir in beans. Spoon cabbage mixture into an 8-inch square baking dish coated with cooking spray.

3. Combine breadcrumbs, cheese, and chopped thyme; toss well. Sprinkle crumb mixture over casserole, and lightly coat crumb mixture with cooking spray. Bake at 350° for 30 minutes or until bubbly.

Note: Whole wheat breadcrumbs may be substituted for the panko, if desired.

Joyce Lock,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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