This pantry-friendly recipe comes together in about an hour, making it a great weeknight dinner option.
Category: not set
Cuisine: not set
8 ounces loose hot Italian sausage
4 tablespoons extra-virgin olive oil, divided
1 small head green cabbage (about 2 pounds) quartered, cored and thinly sliced
1 medium yellow onion (about 7 ounces) halved and thinly sliced
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
2 cans white beans such as cannellini, great Northern or navy, drained and rinsed
1/2 cup heavy cream
1/2 cup (2 ounces) plain breadcrumbs
1/2 cup packed (1 ounce) finely grated Parmesan cheese
Chopped fresh parsley leaves for serving (optional)
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