EASY, hearty and easy Italian farmer’s stew with cabbage, parsley and Italian sausage.
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The best thing about cold weather? It’s the best excuse to cook a big pot of soup or stew! This recipe is an Italian version of our standby cabbage soup.
I’m so used to German cabbage treats that I’m surprised at how good this stew is with the Italian sausage and parmesan. I don’t usually think of parmesan and kale together, but they really work in this stew.
Easy to make and easy on the budget. Enjoy your meal!
Italian sausage and cabbage stew
We use savoy cabbage for this recipe, but you can use regular cabbage or even kale or dinosaur kale. If you want to make this stew vegetarian, omit the sausage and double the beans.
ingredients
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1 tablespoon Extra virgin olive oil
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1 lb sweet Italian sausageloose or removed from casings
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1 big yellow onionhalf cut and half chopped
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2 cloves garlicchopped
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1 1/2 cups White wine
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1 (15 ounce) can White beans (Cannellini, Great Northern or Navy), drained
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1 quart vegetables or chicken share
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1 quart water
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1 teaspoon Saltmore to taste
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1 large (2 lb) savoy, quartered, then sliced into 1/4-inch-thick slices
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2 bay leaves
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1 Cup chopped Parselypacked loosly
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1/2 to 1 Cup freshly grated Parmesan or pecorino cheese for garnish
method
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cook sausage:
Heat the olive oil in a large (8 quart) heavy-bottomed saucepan over medium-high heat. Add the sausage and break into pieces as you pour them into the pot in a single layer.
When the sausage is done on all sides (still pink in the middle), remove with a slotted spoon and set aside.
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Sauté onions and garlic:
Add the chopped onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring frequently.
Once the onions have released some water, use a wooden spoon to scrape off any browned bits from the bottom of the pot.
Add the chopped garlic and cook for another 1-2 minutes.
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Add wine, beans, cook and reduce heat to simmer:
Add the white wine and the beans and bring to a boil. Reduce to simmer. Cover and cook for 10 minutes. For a thicker base, if you’d like, use an immersion blender to puree some (or all) of the beans and onions.
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Add water, broth, salt, cabbage, chopped onion, bay leaves, sausage, then simmer:
Add water, broth, salt, cabbage, chopped onion halves, bay leaves and sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10-20 minutes.
Sprinkle with chopped parsley and grated cheese to serve.
Links:
EASY and delicious cabbage soup here on Simply Recipes
Kale Sausage Soup with Tomatoes and Chickpeas here on Simply Recipes
Skinny Taste Corned Beef and Cabbage Soup
| nutritional information (per serving) | |
|---|---|
| 245 | calories |
| 8g | Fat |
| 22g | carbohydrates |
| 17g | protein |
