ITALIAN SAUSAGE AND CABBAGE STEW

ITALIAN SAUSAGE AND CABBAGE STEW image

Yield 8-10

Number Of Ingredients 13

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

Steps:

1 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. 2 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. 3 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. 4 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. To serve, sprinkle on chopped parsley and grated cheese.