Cabbage and White Bean Casserole

Ingredients

• 0.3 teaspoon pepper black
• 6 cups cabbage shredded
• 15.8 ounce cannellini beans rinsed drained canned
• 1 teaspoon caraway seeds 
• 3 tablespoons cider vinegar 
• 0.5 teaspoon ginger fresh minced peeled
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 1 cup apples i use 2 granny smith apples grated 1 medium
• 0.5 cup gruyère cheese grated
• 1 tablespoon olive oil 
• 1 small onion sliced
• 0.5 cup panko bread crumbs Japanese breadcrumbs
• 0.3 teaspoon salt 
• 1  thyme sprig 
• 1 cup vegetable broth organic such as Swanson Certified

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Heat oil in a Dutch oven over medium-high heat.
3. Add onion and garlic, and saut 3 minutes or until tender.
4. Add cabbage and next 7 ingredients. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in vinegar; cover and cook 5 minutes.
5. Remove from heat; discard thyme sprig. Stir in beans. Spoon cabbage mixture into an 8-inch square baking dish coated with cooking spray.
6. Combine breadcrumbs, cheese, and chopped thyme; toss well.
7. Sprinkle crumb mixture over casserole, and lightly coat crumb mixture with cooking spray.
8. Bake at 350 for 30 minutes or until bubbly.
9. Note: Whole wheat breadcrumbs may be substituted for the panko, if desired.