Community recipe
Mustard-Crumb Sausage, Cabbage & White Bean Skillet
Smoky browned sausage, sweet roasted cabbage, and creamy white beans come together under a crisp Parmesan-mustard crumb topping. A squeeze of lemon brightens this cozy one-pan supper; serve it straight from the skillet with crusty bread if you like.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 green cabbage, cored and cut into bite-size ribbons; about 700 g
- 1 yellow onion, peeled and thinly sliced
- 2 garlic cloves, peeled and finely chopped
- 12 oz smoked sausages, sliced into ½-inch coins
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp dried thyme
- 1 tbsp unsalted butter, melted
- 0.5 cup panko breadcrumb
- 0.25 cup parmesan cheese, finely grated
- 1 tsp dijon mustard
- 2 cannellini beans, 15 oz cans; drained and rinsed
- 0.75 cup low-sodium chicken broth
- 1 tbsp dijon mustard
- 2 tbsp fresh parsleies, chopped
- 1 lemon, cut into wedges
Make it
Instructions
- 01
Set up and prepare the vegetables
Heat the oven to 425°F (220°C) and set a rack in the center. Set out a large oven-safe skillet, a cutting board, a chef’s knife, a colander, and a small bowl. Remove any tough outer leaves, rinse and thoroughly dry the cabbage, then cut it into bite-size ribbons. Peel and chop the onion and garlic; slice the sausage into coins. Toss the prepared vegetables and sausage in the skillet with 1 tbsp olive oil, 1 small green cabbage (about 700 g), cored and cut into bite-size ribbons, 1 medium yellow onion, peeled and thinly sliced, 2 garlic cloves, peeled and finely chopped, and 12 oz smoked sausage, sliced into ½-inch coins. Season with ½ tsp kosher salt, ¼ tsp black pepper, and ½ tsp dried thyme. Spread into an even layer, arranging some sausage coins cut-side down. | Why: Dry cabbage roasts and browns rather than steaming, while an even layer helps everything cook at the same pace.
- 02
Roast until browned and tender
Roast the skillet on the center rack for 20 minutes, stirring once halfway through. The cabbage should be tender with browned edges, and the sausage should have golden patches. If your skillet is crowded, give it another 3–5 minutes so excess moisture can evaporate. | Why: Roasting concentrates the cabbage’s sweetness and browns the sausage before the beans are added.
- 03
Mix the crunchy topping
While the skillet roasts, melt 1 tbsp unsalted butter in a small microwave-safe bowl, about 20 seconds. Stir in ½ cup panko breadcrumbs, ¼ cup finely grated Parmesan cheese, and 1 tsp Dijon mustard until evenly damp and clumpy. Set the topping aside. | Why: Butter helps the crumbs toast evenly, while mustard and Parmesan make the crisp finish savory and tangy.
- 04
Fold in the beans and broth
Drain and rinse 2 cans (15 oz each) cannellini beans, then let them drain well. Carefully remove the hot skillet from the oven. Stir in the beans, ¾ cup low-sodium chicken broth, and 1 tbsp Dijon mustard, scraping the skillet bottom so the browned bits blend into the broth. Taste the liquid and add a little more salt or pepper only if needed. Return the skillet to the oven for 8 minutes, until the beans are hot and the broth is bubbling around the edges. | Why: The short second bake warms the beans and builds a light, savory sauce without making them mushy.
- 05
Toast the topping and finish
Scatter the prepared crumb mixture evenly over the skillet. Switch the oven to broil and broil on the center rack for 1–2 minutes, watching closely, until the top is golden and crisp. Let the skillet rest for 5 minutes out of the oven. Rinse, dry, and chop 2 tbsp fresh parsley, and cut 1 lemon into wedges. Scatter the parsley over the top and serve hot with lemon wedges for squeezing at the table. | Why: A brief broil crisps the crumbs, and a short rest lets the sauce settle; fresh lemon cuts through the rich, smoky flavors.
