Cabbage & Sausage Soup
"I got this recipe from Nick Stellino's Mediterranean Flavors. The original recipe called for the chicken stock made from Nick's recipe but, in the interest of time, I used canned. It was very, very good. He also called for "hot" Italian sausages, but I substituted "sweet". It was plenty spicy, especially for my 85-year old aunt."
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 1 1⁄2 lbs Italian sausage, cut into 1/2 inch pieces
- 2 white onions, sliced
- 4 garlic cloves, thickly sliced
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup sun-dried tomato packed in oil, chopped
- 1⁄2 cup dry white wine
- 1⁄2 lb green cabbage, thinly sliced (about 4 cups)
- 6 cups chicken stock
- 6 slices garlic bread, cut 1/2 inch thick
directions
- Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
- Add the sausage and cook for 3 minutes.
- Using a slotted spoon, remove the sausage to a bowl, and set aside.
- Add the onions, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high for 3-5 minutes, stirring occasionally, until the onions are soft.
- Stir in 1/2 cup white wine and cook for 1-2 minutes.
- Add 1/2 pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and the chicken stock and bring to a boil.
- Reduce the heat to low and simmer with the lid slightly ajar for 10-15 minutes, until the cabbage is tender.
- To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.
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Reviews
-
How much cabbage? It's not listed in the ingredients list.
