sausage, cabbage and butter bean casserole

Sausage, Cabbage and Butter Bean Casserole

Serves 4


  • 2 large leeks, sliced
  • 2 sticks celery, sliced
  • 2 large carrots, cut into chunks
  • 1 garlic clove, crushed
  • 1 x 400g tin butter beans, drained
  • 1 level tsp dried thyme
  • 2 level tsps dried sage
  • 2 level tsps mustard powder
  • 2 level tbsps gluten free flour
  • 1 x 400g tin chopped tomatoes
  • 2 tsps blackstrap molasses dissolved in
  • 725ml (1¼pts) stock, 425ml (¾pt) if slow cooking
  • 8 thick wedges white cabbage
  • 2 bay leaves
  • 12 large gluten free sausages
  • salt and pepper

Cabbage in a casserole may seem strange but these flavours and textures really complement each other. The cabbage soaks up the juices making this into a full bodied dish.

1 Preheat the oven to 200°c (180°c fan), gas mark 6.

2 Place the leeks, celery, carrots, garlic, butter beans, thyme, sage, mustard powder and gluten free flour in a large casserole dish, and toss to coat the ingredients with the flour and mustard powder.

3 Add the tomatoes and stock and mix to combine then push in the cabbage wedges so that they are covered with stock and push the bay leaves down the sides.

4 Prick the sausages and lay on top of the casserole or tuck among the other ingredients if slow cooking.

5 Cover and cook in the centre of the oven for 1 hour, uncovering for the last 15 minutes if necessary to brown the sausages or alternatively slow cook for 6-8 hours.

6 Remove the bay leaves and season if needed before serving.