Monday, 14 March 2011

Salsiccia & Savoy Cabbage

This was SO good. It's technically a stew but really resembles a soup more. I ate so much of this last week. The broth is absolutely gorgeous. I used good salsiccia from the organic butcher. They were quite expensive (I paid about 10 euros for 500g) but it's well worth it, especially because I couldn't find Italian sausages anywhere else.


500g salsiccia, squeezed out of their skins. skins are to be discarded.
2 onions, 1 sliced, the other minced
3 cloves garlic, minced
325ml white white
150g canned/jarred haricots blanc (white beans)
1 savoy cabbage, chopped
1 liter chicken stock
500ml water
2 bay leaves
parmesan/gruyere/ old gouda cheese
1 small bunch parsley, chopped

1) Brown salsiccia in a pot. When done, transfer to a plate/any kind of container.
2) In the same pot, saute the minced onions and garlic and saute until all the lovely smells start to come out. This should take about 10 minutes. Don't do this on high heat, do it slowly to draw out all the juices.
3) Then, add the wine and beans and bring the mixture to a boil. Lower the heat and simmer for about 10 minutes.
4) Add all the other ingredients (EXCEPT the cheese & parsley) and bring to a boil. Then, simmer for 45 minutes.
5) Serve soup/stew with some cheese and parseley sprinkled on top.

I cannot recommend this recipe enough. I love it and will be making it many more times!

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