Description
A hearty and flavorful one-pan meal featuring Italian chicken sausage, tender cabbage, cherry tomatoes, and creamy cannellini beans, all cooked together in a skillet for a quick and satisfying dinner.
Ingredients
Scale
Meat and Oil
- 2 tablespoons extra-virgin olive oil
- ½ pound ground Italian chicken sausage
Vegetables and Aromatics
- 2 cups cherry tomatoes
- 3 cups roughly chopped cabbage
- 2 garlic cloves, thinly sliced
Beans and Herbs
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 teaspoon fresh thyme leaves
- ¼ cup chopped fresh Italian parsley
Liquids and Seasonings
- 1 cup chicken stock
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Instructions
- Brown the sausage: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until glistening. Add the ground Italian chicken sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 8 minutes. Transfer the sausage to a plate and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet and heat until it shimmers. Add the cherry tomatoes and cook undisturbed until they start to blister, about 4 minutes. Then add the chopped cabbage and sliced garlic, stirring occasionally, and cook until the cabbage is just tender and the garlic is fragrant, approximately 2 minutes.
- Add beans and herbs: Stir in the drained cannellini beans, fresh thyme leaves, and chicken stock. Cook together until the beans are warmed through, about 3 minutes.
- Combine sausage and season: Return the cooked sausage to the skillet, stirring everything together. Season with kosher salt and freshly cracked black pepper to taste.
- Finish with parsley and serve: Stir in the chopped fresh Italian parsley, then divide the mixture into four bowls. Serve hot, topped with additional black pepper if desired.
Notes
- This recipe can easily be made gluten free by ensuring the sausage and chicken stock are gluten free.
- For a spicier version, use spicy Italian chicken sausage or add red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Adding a sprinkle of grated Parmesan cheese on top before serving adds extra richness.
- Swap the chicken sausage for turkey sausage or pork sausage as preferred.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
