Really good! Simple and delicious - I loved the flavors. I used savoy cabbage and fuji apples because that was what I had on hand. No fresh thyme so used 1 tsp dried thyme to kick up the flavor a bit. Served with a bit of buttered whole wheat bread to round the meal out and it was super satisfying. Also reheated really well for lunches.
Cabbage and White Bean Casserole
More From Oxmoor House
Amount per serving
- Calories: 237
- Calories from fat: 32%
- Fat: 8.5g
- Saturated fat: 3g
- Protein: 11.2g
- Carbohydrate: 29.3g
- Fiber: 8g
- Cholesterol: 15mg
- Iron: 1.8mg
- Sodium: 521mg
- Calcium: 223mg
- 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.
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