Italian Sausage and Cabbage Stew

The best thing about chilly climate? It’s the best reason to make a major pot of soup or stew! This formula is an Italian interpretation of our backup cabbage soup.

More a stew than a soup, it utilizes Savoy cabbage (you could likewise utilize Napa cabbage), which is milder than standard cabbage, Italian frankfurter, white beans, new parsley, and Parmesan cheddar.

I’m so used to German medications of cabbage, I’m shocked at how great this stew is with the Italian wiener and Parmesan. I don’t as a rule consider Parmesan and cabbage matched together, yet they truly work right now.

This flavorful sweet-tart winter stew is pressed with fixings and has a brilliant surface gratitude to the cabbage and wiener cuts. One-pot stews and soups are extraordinary dishes for occupied families and our own requires insignificant consideration once the fixings are put on a stew.

We use savoy cabbage for this formula, however you could utilize standard cabbage, or even collard greens or dinosaur kale. On the off chance that you need to make this stew vegan, forget about the wiener and twofold the beans.


1 tablespoon additional virgin olive oil

1 pound sweet Italian hotdog, mass, or expelled from housings

1 huge yellow onion, half cut and half minced

2 garlic cloves, minced

1/2 cups white wine

1 15-ounce container of white beans (cannellini, Great Northern, or Navy), depleted

1 quart vegetable or chicken stock

1 quart water

1 teaspoon salt, more to taste

1 huge (2-pound) savoy cabbage, quartered, at that point cut into 1/4-inch thick cuts

2 inlet leaves

1 cup hacked parsley, inexactly pressed

1/2 cup to a cup of newly ground Parmesan or pecorino cheddar for embellish


1 Cook the frankfurter: Heat the olive oil on medium warmth in a huge (8-quart), thick-bottomed pot. Include the hotdog, separating it into pieces as you put it into the pot in a solitary layer.

At the point when the frankfurter has cooked on all sides, expel it with an opened spoon and put in a safe spot.

2 Sauté onions, garlic: Add the minced onion (spare the cut onion for some other time) and sauté for 3-4 minutes, blending frequently.

When the onions surrender a portion of their water, go through a wooden spoon to scratch any cooked bits from the base of the pot.

Include the minced garlic and cook for another 1-2 minutes.

3 Add wine, beans, bubble, lower warmth to stew: Add the white wine and the beans and bring to a moving bubble. Lessen to a stew. Spread and cook for 10 minutes. On the off chance that you need, for a thicker base, utilize an inundation blender to mix a few (or the entirety) of the beans and onions.

4 Add water, stock, salt, cabbage, cut onion, straight leaves, hotdog, at that point stew: Add the water, stock, salt, cabbage, cut onion half, sound leaves and cooked frankfurter. Heat to the point of boiling, decrease warmth to a stew. Spread and stew for 10 minutes, at that point reveal and keep cooking until the cabbage is delicate, about another 10-20 minutes.

To serve, sprinkle on cleaved parsley and ground cheddar.

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