Cabbage And Sausage Soup

Recipe By:
Grover
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

A soup made of cabbage and sausage with chicken stock.
 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 pound mild fresh sausage, removed from its casing
  • 1 large onion, minced
  • 1 small head of savoy cabbage, about 1 pound, cored and shredded
  • Salt and black pepper to taste
  • 1 tablespoon minced garlic
  • 6 cups chicken stock, preferably homemade
  • 1/2 cup short-grain rice, like arborio
  • Freshly grated parmesan cheese
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Directions

  1. 1. Put the olive oil in a broad, deep skillet or flameproof casserole over medium heat.
  2. 2. A couple of minutes later add the sausage and cook, stirring to break up any lumps, until it loses its pinkness. Remove with a slotted spoon and set aside.
  3. 3. Add the onion to the skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes; add the cabbage, a large pinch of salt, and some pepper.
  4. 4. Cook, stirring occasionally, until the cabbage is tender, 10 minutes or so. Stir in the garlic and cook for another minute, then add the stock.
  5. 5. Bring to a boil and adjust the heat so the mixture simmers steadily; stir in the rice, sausage, and (probably) some more salt.
  6. 6. Cook, stirring occasionally, until both the rice and cabbage are very tender, about 15 minutes more.
  7. 7. Taste and adjust the seasoning and serve, passing Parmesan at the table.