Warm Cassoulet Salad

Smartpoints value per serving
Total Time
30 min
15 min
15 min
The same ingredients of a classic French cassoule with a fraction of the fat and calories.


olive oil

4 tsp

uncooked lean pork tenderloin

½ pound(s), trimmed of all visible fat and cut into 1/2-inch chunks

uncooked onion(s)

1 large, white, chopped

garlic clove(s)

4 medium 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


2 tsp, leaves

uncooked turkey sausage(s)

¼ pound(s), smoked, thinly sliced

canned great northern beans

30 oz, rinsed and drained

uncooked 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


  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.


Prefer home-cooked beans to canned? Soak 1 cup dried beans overnight; to cook, cover with water and boil until tender, about one hour. Use green cabbage in place of red (or a combo) if you wish.

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