Description
This hearty and flavorful Sausage, Cabbage, and White Bean Skillet combines savory Italian chicken sausage with blistered cherry tomatoes, tender cabbage, and creamy cannellini beans. Cooked quickly in one pan with garlic, fresh thyme, and chicken stock, this easy weeknight meal is healthy, comforting, and perfect for a busy lifestyle.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ pound ground Italian chicken sausage
- 2 cups cherry tomatoes
- 3 cups roughly chopped cabbage
- 2 garlic cloves, thinly sliced
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 teaspoon fresh thyme leaves
- 1 cup chicken stock
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- ¼ cup chopped fresh Italian parsley
Instructions
- Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until glistening. Add the ground Italian chicken sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 8 minutes. Transfer the sausage to a plate and set aside.
- Cook the cherry tomatoes: Add the remaining tablespoon of olive oil to the same skillet and heat until glistening. Add the cherry tomatoes and cook them undisturbed until they begin to blister, about 4 minutes. This helps to concentrate their sweetness and flavor.
- Sauté cabbage and garlic: Add the roughly chopped cabbage and thinly sliced garlic to the skillet with the blistered tomatoes. Stir and cook until the cabbage is just tender and the garlic becomes fragrant, about 2 minutes. This step softens the cabbage while developing aromatic garlic flavor.
- Add beans, thyme, and stock: Stir in the drained cannellini beans, fresh thyme leaves, and chicken stock. Cook everything together until the beans are warmed through and the mixture is heated well, about 3 minutes. The chicken stock adds moisture to create a slight sauce.
- Combine sausage and season: Return the cooked sausage to the skillet and stir well to combine all ingredients. Season with kosher salt and freshly cracked black pepper to taste, adjusting seasoning as needed.
- Finish with parsley and serve: Stir in the chopped fresh Italian parsley for a bright, fresh finish. Divide the skillet mixture evenly among 4 bowls and top with extra black pepper if desired. Serve warm and enjoy a wholesome one-pan meal.
Notes
- Use ground Italian chicken sausage for a leaner option, but pork sausage works well too.
- Substitute cabbage with kale or Swiss chard if preferred.
- For a vegetarian version, omit sausage and use vegetable broth instead of chicken stock.
- If fresh thyme isn’t available, ½ teaspoon dried thyme can be used.
- Leftovers keep well refrigerated and reheat quickly in a skillet or microwave.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg
