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Cabbage and Sausage Soup
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2 tablespoons olive oil
1 1/2 pounds hot Italian sausage or chorizo, 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 black pepper
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup white wine wine
1/2 pound green cabbage, thinly sliced (about 4 cups)
6 cups Chicken Stock (see page 225)
6 to 8 slices Toasted Garlic Bread (see page 229), cut 1/2 inch thick
Serves 6 To 8
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 heat for 3-5 minutes, stirring occasionally, until the onions are soft. Stir in the wine and cook for 1-2 minutes. Add the cabbage, 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.
Wine Suggestion - Lemberger
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