CABBAGE and SAUSAGE SOUP

CABBAGE AND SAUSAGE SOUP


2 Tbsp. olive oil
1-1/2 lbs. Italian sausage, cut into ½-in. pieces
2 white onions, sliced
4 garlic cloves, thickly sliced
¼ tsp. red pepper flakes
½ tsp. salt
¼ tsp. pepper
½ cup sun-dried tomato packed in oil, chopped
6 cups chicken stock
6 sliced toasted garlic bread, cut ½-in. thick


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 onion, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high heat for 3-5 minutes, stirring occasionally, until the onions are soft.
5. Stir in ½ cup white wine and cook 1-2 minutes.
6. Add ½ pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and chicken stock and bring to a boil.
7. Reduce the heat to low and simmer with the lid slightly ajar for 1-15 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.

Yield: 6 servings.