Rating: 5 stars
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Beans replace the traditional sausage in this stick-to-your-ribs classic. Serve with a dollop of whole-grain mustard, if desired.

Joyce Lock
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
16 mins
cook:
59 mins
total:
1 hr 15 mins
Yield:
4 servings (serving size: 1 cup casserole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

237 calories; calories from fat 32%; fat 8.5g; saturated fat 3g; protein 11.2g; carbohydrates 29.3g; fiber 8g; cholesterol 15mg; iron 1.8mg; sodium 521mg; calcium 223mg.
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