Fumbling Toward Culinary Talent: Sausage, Cabbage, and White Bean Skillet

This is a variation of a recipe I found in The Washington Post, but I modified a bit. 

Ingredients

• 3 hot Italian sausages
• 4-6 TB of avocado oil
• 1 small green cabbage, cored and sliced thinly (2 lbs.)
• 1 medium onion, chopped finely
• 2 cans of Great Northern beans, drained and rinsed
• 1/3 cup of 2% milk
• 1/2 cup of bread crumbs 
• 1/2 cup of grated Parmesan
• Smidge of Penzey's Justice seasoning (probably a teaspoon)
• Healthy smidge of Penzey's Resist seasoning (probably a tablespoon)
• Salt and cracked black pepper to taste

Process

Heat the oven to 425 degrees. Drain and rinse the beans and set aside. 

Start with the sausage. Take the sausage out of its casing and plop it into a cast iron skillet over medium heat. Add a bit of oil. 

Brown the sausage, break apart the sausage into small pieces, and place it aside on plate with paper towels once it's fully cooked. 

Throw in the cabbage and onion in batches. Let the veggies soak up the sausage drippings and add oil, salt, pepper, and Penzey's seasonings. Once you have all the vegetables in the skillet, stir occasionally. Do this for approximately 15 minutes or so. 

Add the milk, beans, and sausage back in. Mix thoroughly. 

Whisk together the bread crumbs and Parmesan and top the skillet with it. 

Put into the pre-heated oven for 15 minutes, remove, rest, and enjoy.