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.

Yield: 4 servings (serving size: 1 cup casserole)
Recipe from Oxmoor House

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Nutritional Information

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. 1. Preheat oven to 350°.
  2. 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. 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.
  4. Note: Whole wheat breadcrumbs may be substituted for the panko, if desired.
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