This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cabbage and Sausage Soup
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- #13041
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons olive oil
1 1/2 pound 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 tomatoes, chopped
1/2 cup white wine
1 1/4 pound cabbage, thinly sliced
6 cups chicken stock
6 slices garlic toast
directions
In a medium stockpot or Dutch oven, heat olive oil, over high heat, and saute sausage for 3 minutes. Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes.
Reduce heat to medium high and saute until onions are soft, about 3-5 minutes. Stir in the wine and cook 2 minutes. Add cabbage, reserved sausage and chicken stock. Bring to a boil, reduce heat and simmer 15 minutes.
To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.
Recipe Source: "Mediterranean Flavors," by Nick Stellino
added by
tranch
nutrition data
588 calories, 41 grams fat, 26 grams carbohydrates, 22 grams protein per serving.
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reviews & comments
June 15, 2009
Thank you so much for this recipe. I have made this recipe at LEAST 6 times since I received this recipe. I got this recipe about 2 months ago. I just love it. I can't get enough of it. Thank you so much. Keep up the good work. Now, I am in this site all the time. Thanks again, Theresa Lindroth from Shirley, Long Island