As I’ve mentioned before, James isn’t much of a bean lover and doesn’t really care for my beloved vegan cassoulet, so I rarely make it. However, this morning he came across a recipe in the Washington Post for a white-bean-sausage-cabbage casserole and (to my great surprise) decided to have at it…with a few subs to make it vegan, of course!
So here is the recipe…with his adaptations!
Cabbage, Sausage and White Bean Casserole
- 8 ounces chopped or crumbled vegan sausage (James used my homemade seitan sausages, but Beyond Meat or Field Roast sausages are fine)
- 4 tablespoons extra-virgin olive oil, divided
- 1 small head green cabbage, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup coconut cream
- 2 ounces panko crumbs
- 1 ounce almond feta cheez, crumbled
Preheat oven to 425. In a large skillet, saute crumbled vegan sausage in 2 TBS olive oil until browned. Remove sausage to a plate and add cabbage and onion to pan; saute for fifteen minutes, seasoning with salt and pepper. Add coconut cream, beans, and browned vegan sausage to pan, and stir to combine. Add more salt/pepper if necessary. Transfer mixture to an oven-proof casserole dish. In a small bowl, combine remaining 2 TBS olive oil, panko crumbs, and almond feta, and sprinkle evenly over cassoulet:
Bake at 450 for twenty-five minutes. It smells delicious as it’s baking!!
Serve with a freshly baked baguette, a grilled Caesar salad, and a cold bottle of Denman Island Sandy Island White! I expected the casserole to be saucier–more like a cassoulet, but it is not saucy at all. It IS scrumptious though!!
And since James made our delicious vegan feast this evening, I let him choose the song of the day. I wish I’d never allowed him this privilege, however, because he chose Leon Redbone’s “Your Feets Too Big.” I won’t make this mistake again, that’s for sure!