Warm cassoulet salad
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This recipe has all of the same ingredients of a classic French cassoulet with a fraction of the fat and calories. And it also can be made in a fraction of the time! Our version features lean pork tenderloin, onion, garlic, sun-dried tomatoes, fresh thyme, rosemary, and parsley, turkey sausage, canned beans, and red cabbage. It all comes together in just one skillet, so cleanup couldn't be easier too. Prefer home-cooked beans to canned? Soak 1 cup dried beans overnight; to cook, cover with water and boil until tender, about 1 hour. You can also use green cabbage in place of red (or a combo) if you wish.
Ingredients
Olive oil
4 tsp
Uncooked lean pork tenderloin
½ pound(s), trimmed of all visible fat and cut into 1/2-inch chunks
Onion
1 large, white, chopped
Garlic
4 clove(s), minced
White wine
½ cup(s), dry
Drained sun-dried tomatoes in oil
¼ cup(s), sliced, drained and patted dry
Fresh thyme
2 tsp, leaves
Rosemary
2 tsp, leaves
Uncooked turkey sausage
¼ pound(s), smoked, thinly sliced
Canned great northern beans
30 oz, rinsed and drained
Red cabbage
1 head(s), small, cored and chopped
Lemon zest
1 tsp, grated
Fresh parsley
2 Tbsp, chopped, fresh
Table salt
1 tsp
Black pepper
¼ tsp, coarsely ground
Instructions
1
Heat 2 teaspoons of the oil in a large straight-sided skillet over medium-high heat. Add the pork and cook until browned. Add the onion and garlic and cook until the onion has softened. Add the wine, sun-dried tomatoes, thyme, and rosemary and cook 1 minute, then stir in the sausage and beans. Cover, reduce the heat, and simmer until the flavors are blended, about 15 minutes.
2
Add the cabbage and lemon zest to the skillet. Increase the heat to medium and cook until the cabbage is slightly wilted. Stir in the parsley, salt, pepper, and the remaining 2 teaspoons oil.
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