Cabbage Kidney Bean Casserole

I love cabbage. Especially raw cabbage. “Eat raw cabbage” isn’t much of a recipe though. I came up with a nice homey casserole instead.

I’m submitting this casserole to My Legume Love Affair, a favorite blog event that features legume-centric recipes. This month it’s hosted at Chez Cayenne.

  • 1 medium onion, diced
  • 1/2 medium head of cabbage (1 pound), thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons sorghum flour
  • 1 cup vegetable broth
  • 2 tablespoons dijon mustard
  • 3 cups cooked kidney beans
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon crushed red pepper
  • 1 cup gluten-free fresh bread crumbs (2-3 pieces of sandwich bread)
  • sea salt
  • freshly cracked black pepper
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil in a large skillet with tall sides, (preferably oven-safe) over medium heat. Add the onion, cook until softened and just beginning to brown, about 5 minutes. Add the cabbage and a large pinch of sea salt, stir well. Cook another 5-7 minutes, until cabbage is beginning to brown. Remove from heat.
  3. Meanwhile, heat a small saucepan over medium heat. Add the butter. Once melted, add the flour and stir into the butter. Cook, stirring occasionally, until the mixture is a golden-brown color and has a nutty smell, around 5 minutes. Add the vegetable broth and mustard. Whisk until the mixture thickens, 3-4 minutes.
  4. Add the beans, parsley, crushed red pepper, and a few cranks of black pepper to the cabbage/onion mixture. Pour the mustard sauce over everything and stir well.
  5. Arrange mixture evenly in the skillet (if you don’t have an oven-safe skillet, transfer mixture to a greased casserole dish), then top with the bread crumbs.
  6. Bake in the oven for 45 minutes, remove and serve.

(Serves 4-6)

A cast iron skillet is perfect for this recipe. My skillet is 12 inches. If you need to use a casserole dish try an 9×9 or a 7×11.

I used sorghum flour to make the roux because it’s one of my favorite gluten-free flours. An all-purpose gluten-free flour blend would also do the trick.

I processed the sandwich bread in my food processor until there were relatively evenly sized crumbs. If you don’t have a food processor you could always chop it up by hand. Or buy bread crumbs if you can find them.

I pondered adding apples or fennel into the mix. Actually adding both doesn’t sound like a bad idea. Perhaps on the next go-round. Do let me know if you give either a try though. Some grated cheese spread over the top would also be a nice addition. Perhaps a Gouda?

I’m also sharing the recipe in Slightly Indulgent Tuesday, Hearth and Soul Hop, and Whole Food Wednesday.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.


  1. This looks so healthy and perfect for a chilly night! Thanks for sending it to My Legume Love Affair.

  2. I think we have the same cast iron! Which means only one thing. I could make this recipe too! I have a head of cabbage calling my name that would be perfect for this.

    I hope you’ll join us Kalinda for WHole Food Wednesdays at Have a great rest of your week.

  3. When I think casserole, I always think that it needs rice or pasta or something. Thanks for proving me wrong. ;) Thanks for sharing with the Hearth and Soul hop.

  4. I really like the sound of this cabbage and kidney bean casserole. You’ve used loads of lovely flavours and textures in it, and it looks really delicious. Thank you for sharing it with the Hearth and Soul hop.

  5. I love cabbage too. I grow so many veggies that we eat raw so I also struggle with sharing recipes sometimes cause were just munching on what we grow. :) This looks like a delicious recipe and so frugal too! I look forward to trying it soon.

  6. This casserole looks very nice and I am thinking that I would like to try making it with kale instead of cabbage. I will certainly let you know if I do.

  7. Carrie Sisk says:

    I tried this recipe with green apples (mixed in with the sauce at the end) and gouda cheese (with the bread crumbs)… it was delicious! The cheese adds so much flavor – can’t wait to make it again!

  8. Joanne Newby says:

    I am trying this dish very soon.
    Are the kidney beans drained or do you add the juice to this recipe?

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