- 8
Ingredients
- 2 Tbsp olive oil
- 1 pound sweet Italian sausage, bulk, or removed from casings
- 1 large yellow onion, half sliced and half minced
- 2 garlic cloves, minced
- 1 1/2 cups white wine
- 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
- 1 quart vegetable or chicken stock
- 1 quart water
- 1 teaspoon salt, more to taste
- 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
- 2 bay leaves
- 1 cup chopped parsley, loosely packed
- 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish
Preparation
Step 1
Brrrr, it's cold outside. We had a warm spell for a few days, sunny, high 60s, but now the storms have returned and Sacramento is getting a good chilly drenching. Perfect timing for a big pot of warm and filling cabbage stew. This is an Italian version, using Savoy cabbage (the round, wrinkly cabbage which has a milder taste than regular cabbage), Italian sausage, white beans, fresh parsley, and Parmesan cheese. I'm so used to German treatments of cabbage, I'm surprised at how good this stew is with the Italian sausage and Parmesan. I don't usually think of Parm and cabbage paired together, but they really do work in this stew. Easy to make and easy on the budget. Buon appetito!
We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
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This sounds incredible. My husband's family is very Italian, but every Christmas they make pounds and pounds of sauerkraut. And I love it! Sauerkraut and coleslaw being my only exposure to cabbage, I'm excited for a new recipe to try it in.
Looked appealing and made it tonight. Used a mix of fresh mild and spicy sausage from Parma (http://www.parmasausage.com/) and dried navy beans. Savoy cabbage was a great suggestion! I blended about 1/2 the bean and onion. Great winter dinner.
I'm a sucker for a good food photo and you got me.....and the meal was DELISH! I followed the recipe and it was divine but next time i'll add some fennel. Got some gorgeous house made italian sausage from a little market here in seattle and it got me wanting some more fennel.
I made it last night with great northern beans and bok choy (because that's what I had on hand). I did not blend the beans and onions, opting to keep the broth clear. I served it with toasted garlic baguette. Yummy.
I made this yesterday and served it today at our hunt breakfast. It was a delicious hunt breakfast recipe and reheated well. I used regular cabbage too.
This looks basically lovely, but unfortunately most kinds of beans make me ill. Would garbanzos make a decent substitute, or would the flavor be wrong? (I have no idea what beans even taste like any more.)
As I live in the UK I am not entirely sure what would be considered the equivalent to Italian Sausage. I know we can obtain Chorizo Sausage here but this is more like salami. Can anyone make any suggestions please as to what I should look for as I like the sound of this recipie.
I did add a little extra broth (had a slightly larger cabbage) and would add more beans next time (maybe about 50% more? I did not puree any either)
I made this last night for dinner. I used spicy Italian sausage and then followed the recipe exactly. It was great. It reminded me of some Russian soups I have had. I would definitely make it again as a budget friendly way to feed 4-6 people.
I made this for dinner tonight and my fiance and I both loved it! I would add more beans next time and puree some of them - I did not puree any this time because I didn't feel like I had beans to spare and I wanted there to be whole ones in there too. I also think this would be good with some type of small pasta (like ditalini) added in (to individual bowls, not into the whole pot so that they don't get too soggy and smooshy). Really awesome flavor as is though! Cabbage and sausage are two of my favorite things and this dish is super comforting and perfect for winter. I'm sure the leftovers will be delicious too!
Made this for dinner tonight and it was great! I agree with Sara, next time, I will add another can of beans. Very good.
I decided to use an immersion blender to blend the white beans and onions completely and went with the pecorino romano cheese.
Excellent! Modified a bit: used both hot and sweet sausage, added carrots, and used all chicken stock instead of the water. Served with crusty french bread, almost couldn't stop eating.
I made this using turkey Italian sausage and also added some cayenne pepper for some heat. I put angel hair pasta in the bottom of the bowls as well. I would use more beans the next time. All in all, really delicious. The parm gave it such a nutty, buttery flavor.
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