Description
This hearty and flavorful Sausage, Cabbage, and White Bean Skillet is a quick and nutritious meal perfect for busy weeknights. Ground Italian chicken sausage is browned to perfection, then combined with blistered cherry tomatoes, tender cabbage, cannellini beans, and fresh herbs, all simmered in savory chicken stock. Ready in just 20 minutes, it’s a balanced dish that delivers protein, fiber, and vibrant flavors in every bite.
Ingredients
Protein and Meat
- ½ pound ground Italian chicken sausage
Vegetables
- 2 cups cherry tomatoes
- 3 cups roughly chopped cabbage
- 2 garlic cloves, thinly sliced
- ¼ cup chopped fresh Italian parsley
Pantry Items
- 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
- 2 tablespoons extra-virgin olive oil
Instructions
- Cook the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the ground Italian chicken sausage. Use a wooden spoon to break up the meat as it cooks. Brown the sausage thoroughly, which should take about 8 minutes. Once done, transfer the cooked sausage onto a plate and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet and heat until glistening. Add the cherry tomatoes and allow them to cook undisturbed until they start to blister and soften, about 4 minutes. Then add the roughly chopped cabbage and thinly sliced garlic. Stir frequently and cook until the cabbage becomes just tender and the garlic is fragrant, around 2 minutes.
- Add beans and finish: Stir in the drained and rinsed cannellini beans, fresh thyme leaves, and chicken stock. Allow the mixture to cook and the beans to warm through fully, about 3 minutes. Return the browned sausage to the skillet and season the whole dish with kosher salt and freshly cracked black pepper to taste.
- Serve: Stir in the chopped fresh Italian parsley to add brightness and fresh herbal notes. Divide the skillet mixture evenly among 4 bowls. Serve hot, topped with additional freshly cracked black pepper if desired.
Notes
- You can substitute ground turkey or pork sausage for the chicken sausage if preferred.
- For a vegetarian version, omit sausage and use vegetable stock instead of chicken stock.
- If fresh thyme is unavailable, ½ teaspoon dried thyme may be used.
- Adding a splash of lemon juice before serving can brighten the dish further.
- Serve with crusty bread or over cooked grains like rice or quinoa for a more substantial meal.
