Mark Bittman's "Cassoulet with many vegetables", which is pretty far from being cassoulet, but was a giant casserole of leeks, onions, carrots, celery, crushed tomatoes, giant white beans, 12 oz trader joe's "Andouille" sausage, and some leftover roast pork (with the pork fat). shredded cabbage is added 2 minutes before serving.
We had it with warmed bread -- we've been making our own sourdough-dish mostly-whole wheat bread european-style crusty boules for months, and they're getting pretty good.