Italian Sausage and Cabbage Stew
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound sweet Italian sausage
- 1 large yellow onion
- 2 cloves garlic
- 1 1/2 cups white wine
- 1 (15-ounce) can white beans
- 1 quart vegetablestock
- 1 quart water
- 1 teaspoon salt
- 1 large (2-pound savoy cabbage,
- 2 leaves bay leaves
- 1 cup parsley
- 1 cup Parmesan
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Instructions
- Heat the olive oil on medium low 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 cooked on all sides (still pink in the center), remove it with a slotted spoon and set aside.
- Add the minced onion (save the sliced onion for later) and sauté for 3 to 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 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 to 20 minutes.,To serve, sprinkle on chopped parsley and grated cheese.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original