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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I got this recipe from Nick Stellino's Mediterranean Flavors. The original recipe called for the chicken stock made from Nick's recipe but, in the interest of time, I used canned. It was very, very good. He also called for hot Italian sausages, but I substituted sweet . It was plenty spicy, especially for my 85-year old aunt. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs italian sausage, 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 pepper |
1/2 cup sun-dried tomato packed in oil, chopped |
1/2 cup dry white wine |
1/2 lb green cabbage, thinly sliced (about 4 cups) |
6 cups chicken stock |
6 slices garlic bread, cut 1/2 inch thick |
Directions:
1. Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
2. Add the sausage and cook for 3 minutes.
3. Using a slotted spoon, remove the sausage to a bowl, and set aside.
4. Add the onions, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high for 3-5 minutes, stirring occasionally, until the onions are soft.
5. Stir in 1/2 cup white wine and cook for 1-2 minutes.
6. Add 1/2 pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and the chicken stock and bring to a boil.
7. Reduce the heat to low and simmer with the lid slightly ajar for 10-15 minutes, until the cabbage is tender.
8. To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.
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