So Many Dishes

To a musician, laying down a line can have a couple of meanings. If you’re in the recording studio, it’s recording your individual part, or line. But it can also mean putting your stamp on that part. I was part of a workshop, a number of years back, where the presenter talked about establishing your vocal line as part of the ensemble. She talked about taking the basic melody and then improvising and embellishing, but still working within the framework of the group. That’s what she called laying down a vocal line.

I used that approach last night, with a new recipe that I wanted to try. The know that I’ve quoted my late friend Richie Chisholm before: “it’s only a guideline.” Richie was talking about a music score, but I applied the principle to my recipe for cabbage, sausage, and white bean casserole.

I found this recipe recently in the Washington Post, where it’s attributed to Aaron Hutcherson, one of their food writers. It features three ingredients we love, so why not give it a try?

But as I looked closer, I knew that I couldn’t do this without major tweaking. The original recipe called for hot Italian sausage, but I envisioned more of an Eastern European dish. Plus, I still had a package of turkey kielbasa in the freezer from my shopping for the pierogi party. First tweak.

I also thought that two cans of white beans and an entire head of cabbage was going to be too much, so I halved the veggies. I didn’t think twice about substituting half-and-half for the heavy cream, which is a substitution I make frequently. Ken asked what seasoning the recipe called for, and I realized that there was nothing other than salt and pepper. So I added Penzey’s Krakow Nights blend, which includes coriander, garlic, mustard, marjoram, mace, and savory in addition to the salt and pepper.

Finally, there’s a breadcrumb and cheese topping that goes on before the dish goes into the oven. The original recipe calls for Parmesan, but I didn’t think that would work with the adjustments I’d made. Ken agreed that cheddar would be a better option, so that’s what I used.

The result was, on the whole, a winner. We agreed that we’d prefer more greens to beans, so next time I’ll use the entire head of cabbage (assuming I can find another nice, small head like I did this time). Ken suggested that the topping could do with less breadcrumbs and more cheese, and I agree. But everything else worked out well. The seasoning was spot on. I used my cast iron skillet to go from stovetop to oven, so it was a one pot meal and easy cleanup, which is always a bonus. And I feel like I definitely put my stamp on this dish. I’m presenting the recipe the way I will make it next time. If you want to lay down a different culinary line with this as a guide, go for it!

Cabbage, Sausage, and White Bean Casserole

• 13- oz. package turkey kielbasa, sliced into 1/2-inch discs
• 3 tablespoons olive oil, divided
• 1 small head green cabbage (about 2 pounds), quartered, cored, and thinly sliced
• 1/2 medium onion, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Penzey’s Krakow Nights seasoning or other seasoning blend
• 1 15.5 ounce can white beans (I used cannellini), drained and rinsed
• 1/2 cup half-and-half
• 1/4 cup plain breadcrumbs
• 2/3 cup grated cheddar cheese

Preheat oven to 425 degrees.

In an ovenproof skillet, heat one tablespoon of the olive oil over medium-high heat. Add the kielbasa pieces and sauté, turning frequently, until they begin to brown, 5 to 7 minutes. Transfer to a plate.

Add one tablespoon of oil to the pan, then add the sliced cabbage and onions, along with the seasonings. Reduce heat to medium and cook, stirring occasionally, until softened, about 15 minutes.

Add the beans, half-and-half, and the reserved kielbasa to the skillet and stir to combine. Taste seasoning and adjust if necessary.

In a small bowl, combine the breadcrumbs, cheese, and remaining tablespoon of oil. Sprinkle evenly over the cabbage mixture.

Bake for 15 minutes, until bubbling and lightly golden brown on top. Serves 4.

Happy eating!