This looks a little more rustic than I would have liked it to, but tasted delicious. It also tasted better when I reheated it, which is the sign of a good dish to have in one's repertory because you can make it ahead of time.
It is also an easy dish to make because all it basically requires is some chopping and measuring and the oven takes care of the rest.
This makes about 12 portions, so share or freeze.
1 lb duck sausage (or your favorite sausage, if you are not a fan of duck)
2 cups Tarbais or navy beans (rehydrated overnight, cover in water)
1 small head of green cabbage, halved, cored and thinly sliced
4 carrots ( I used roasted carrots, orange and purple) but you can just add them as is raw instead, cut into coins, to simplify things
1 large yellow onion, diced
2-4 cloves of garlic, finely minced
2 cups Roasted Cherry Tomato Sauce, or your favorite jarred tomato sauce
1 Tbsp Cognac or Bourbon
1 Tbsp duck fat if you have it, olive oil if you don't
Salt and pepper to taste
Preheat the oven to 350.
Heat the duck fat or oil in a large oven safe pan with a lid, add the onion, garlic and some salt. Cook over low heat for a few minutes, stirring from time to time.
Add the sausages, halved both lengthwise and across the middle so that each sausage is cut into 4 pieces. Cook for a few minutes.
Measure the Cognac or Bourbon into a ladle. Heat the bottom of the ladle over the lowest setting on your range until it flames. Pour it over the sausages and onions and stir until the flame dies down and the alcohol burns off.
Rinse and drain the beans. Add them to the pan, along with the tomato sauce. Stir to combine. If using raw carrots, add them as well.
Remove from the heat, add half a cup of water to the pan. Stir to combine, cover, and place in the oven for an hour.
Remove from the oven, stir in the cabbage a bit at a time, check for salt and add pepper as well. Cover again, and place in the oven for an additional 30 minutes.
Turn off the oven heat, stir the dish well. Allow to come to room temperature, covered in the oven, as the oven cools to finish cooking in the residual heat.
You can eat it as is. You can eat it with steamed potatoes on the side. You can stir some sauerkraut or vinegar into the dish to add some acidic notes. Or you can do what I did, and stir in a spoonful of Carrot Green and Parsley Pesto into your dish right before serving.