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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 1/2 lbs italian sausage, hot or mild |
2 white onions, sliced |
4 cloves garlic, thickly sliced |
1/4 teaspoon red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup sun-dried tomato, chopped |
1/2 cup white wine |
1 1/4 lbs cabbage, thinly sliced |
6 cups chicken stock |
6 slices garlic toast |
Directions:
1. In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes.
2. Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes.
3. Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes.
4. Stir in the wine and cook 2 minutes.
5. Add cabbage, reserved sausage and chicken stock.
6. bring to a boil, reduce heat and simmer 15 minutes.
7. - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.
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