Cabbage and White Bean Casserole |
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Prep Time: 16 Minutes Cook Time: 59 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
4. Note: Whole wheat breadcrumbs may be substituted for the panko, if desired.
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