Italian Sausage and Cabbage Stew

1. Cook the sausage:

   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.
2. Sauté onions and garlic:

   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 wine, beans, boil, and lower heat to simmer:

   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 water, stock, salt, cabbage, sliced onion, bay leaves, sausage, then simmer:

   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 10-20 minutes.

   To serve, sprinkle on chopped parsley and grated cheese.

Links:

EASY and delicious Cabbage Soup here on Simply Recipes

Kale Sausage Soup with Tomatoes and Chickpeas here on Simply Recipes

Corned Beef and Cabbage Soup from Skinny Taste