Cabbage & Sausage Soup

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 1/2 lbs italian sausage, cut into 1/2 inch pieces
• 2 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 wine
• 1/2 lb green cabbage, thinly sliced (about 4 cups)
• 6 cups chicken stock
• 6 slices garlic bread, cut 1/2 inch thick

Recipe

• 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 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.